TOTALLY RECOMMENDED! This is by far my best and tastiest recipe that you could get your hands on. I love making flavorful curries and stews, but this chicken stew recipe just beats all of them. This is my Spicy Chicken Stew with mixed vegetables like Potatoes, Carrots, Aubergines and Cauliflower, along with Malabar Parotta (which I, unfortunately, don’t know how to make yet but will soon). It’s a South Indian inspired recipe and the stew has so much flavor, you just can’t get enough of it. I know I might be obsessing over it but you must try it. I’m definitely making more of this Chicken Stew again. Hope you enjoy it as much as I do and like others do too. Here’s my favorite Chicken Stew recipe:

Ingredients (Serves 2)

Chicken Stock:
1 cup Chicken Bones
1/2 whole Red Onion
1 Celery Stalk
4-5 Crushed Garlic Cloves
1/2 tbsp Ginger Paste
Salt & pepper to taste
3 cups Water

Chicken Marination:
500g Chicken with Bones
1/2 tbsp Ginger & Garlic paste
1 tsp Paprika
1 tsp Garlic Powder
Salt & pepper

Others:
1 Large Potato (Diced)
1 Whole Onion (Chopped)
1 Carrot (Sliced into circles)
1 Small Aubergine (Diced)
3-4 Cauliflower Florets
1 tbsp Mustard Seeds
7-8 Curry Leaves
1/2 tbsp Garlic Powder
1 tbsp Red Chilli Powder/Kuti Mirch (preferably)
1/2 tbsp Sambar Powder
1 tbsp Coconut Milk Powder

Method

1. You start with making a Chicken Stock with 3 cups water, 1 cup chicken bones, 1/2 whole red onion, 1 celery stalk, 4-5 crushed garlic cloves, 1/2 tbsp ginger paste, salt and pepper to taste. Let it simmer for 30 mins.
2. While the stock has just started boiling, move onto the chicken marination. Marinate half a chicken in salt, pepper, 1/2 tbsp ginger & garlic paste, 1 tsp paprika and 1 tsp garlic powder. Let it marinate for about 30 mins.
3. Then heat oil in a pan and cook chicken & potatoes (1 potato diced) on high heat for 2-3 minutes until the juices in the chicken are sealed in and the outer skin has cooked. Put aside.
3. Heat oil in a pan again, and put 1 tbsp mustard seeds, 7-8 curry leaves and let it crackle a little.
4. Then add 1 whole chopped onion, 1 carrot sliced into circles, 1 small aubergine diced, 3-4 cauliflower florets, semi-cooked chicken and potatoes, and add masalas like salt, pepper, 1/2 tbsp garlic powder, 1 tbsp red chilli powder/kuti mirch, 1/2 tbsp sambar powder and let it all mix well.
4. Add your chicken stock along with 1 tbsp coconut milk powder, and stir well. Let it cook for 10 mins until slightly reduced and thickened. And voila, you’re done!

This recipe will always be my favorite and I’m sure you’re going to enjoy this a lot. This stew goes best served hot with Malabar Parotta!