Creamy Coconut Chicken Stew Recipe

Indian cuisine · 239 calories

Creamy Coconut Chicken Stew recipe

About this recipe

Creamy Coconut Chicken Stew is a delightful Indian-inspired dish that combines the richness of coconut milk with the savory flavors of bone-in chicken thighs. Enhanced by vibrant spices like fresh turmeric, ginger powder, and coriander, this recipe creates a comforting and aromatic experience. The stew is further complemented by long-grain rice and mixed vegetables, making it a wholesome and balanced dinner option. With only one pot required, it’s perfect for a quick weeknight meal or batch cooking for gym prep. High in protein and fiber, this dish supports muscle recovery while keeping you satisfied. Garnished with fresh coriander, it’s as visually inviting as it is delicious. Whether served as a dinner centerpiece or packed for an on-the-go meal, this stew is a hearty, flavorful choice that captures the essence of Indian cuisine.

Ingredients

  • 100G Chicken Masala (100g)
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 100 g Fresh Turmeric
  • - Frozen Mixed Vegetables
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - EVEREST DRY GINGER POWDER 50GM
  • - Rock Salt
  • - Coriander Powder-200 Gm
  • - White Pepper
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - MF GARLIC CLOVES 100GM
  • - Onion-250 Gms

Instructions

  1. 1. Heat vegetable oil in a large pot over medium heat for 2 minutes.
  2. 2. Add chicken thighs and sear for 5 minutes until golden brown on all sides.
  3. 3. Peel and finely grate fresh turmeric, then add it along with ginger powder to the pot.
  4. 4. Stir and cook the spices with the chicken for 2 minutes to release their aroma.
  5. 5. Pour in coconut milk and water, then bring the mixture to a gentle boil.
  6. 6. Add coriander powder, rock salt, and white pepper, stirring well to combine.
  7. 7. Rinse and add 921 Everyday Long Grain Rice to the pot, ensuring it’s evenly distributed.
  8. 8. Add frozen mixed vegetables and stir gently to blend them with the stew.
  9. 9. Cover the pot with a lid and simmer on low heat for 20 minutes, stirring occasionally.
  10. 10. Check that the rice and chicken are fully cooked, and adjust seasoning if necessary.
  11. 11. Remove from heat and let the stew rest for 5 minutes to enhance flavors.
  12. 12. Garnish with freshly chopped coriander leaves before serving.