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East Indian Chicken Stew

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I love this simple, comfort food, typical East Indian Chicken Stew


  • Chicken-4-6 pieces (1/2 kg)
  • Carrot- peeled and halved
  • Potato whole peeled – 1-2
  • Raw Green Papaya – Peeled and a big chunk/ quartered
  • Chopped Onion – 1/4th cup
  • Minced garlic – 1 Tbsp
  • Minced ginger – 1 Tbsp
  • Tomato chopped or pureed – 2
  • Curd – 2 Tbsp (optional)
  • Whole black peppercorn – 10-12
  • Coriander powder – 1 Tsp
  • Turmeric powder – 1 Tsp
  • Red chili powder – 1 Tsp (optional)
  • Whole Garam masala – ½ tsp (3 green cardamoms beaten, 2-3 cloves, 1 x 2-inch cinnamon stick)
  • Bay leaf – 1-2
  • Oil – 1 Tbsp
  • Butter – 2 Tbsp
  • Green chili whole – 1
  • Salt to taste
  • Water or vegetable stalk – 750 ml.
  • Chopped coriander for garnishing
East Indian Chicken Stew


  1. Wash the chicken pieces with running water. Keep aside.
  2. In a wok heat oil. Add bay leaf, cardamom, cloves, and cinnamon.
  3. Let it splatter and the oil will be aromatic.
  4. Add garlic. Stir for 1 min then add the onion. Stir fry till translucent.
  5. Add black pepper and chicken.
  6. Stir it till the color of the chicken changes to white or till the moisture dries.
  7. Add the dry masalas. Stir for 1 min and add the pureed tomato and curd.
  8. Stir it continuously otherwise, the curd will curdle.
  9. Add butter, the cut vegetables, and cook till the water evaporates and the masalas start sticking at the bottom.
  10. Add salt and pour water and bring to boil.
  11. Cook, it covered for 20 mins. In low flame.
  12. Stir in between and check the salt level.
  13. The veggies will be cooked and the color of the stew will become pale yellow.
  14. The quicker method is to transfer the whole thing into a pressure cooker.
  15. Cook it on a medium flame for 4-5 whistles.
  16. It is ready to serve. Garnish with chopped coriander.


You can omit all the spices and cook it with crushed black pepper, salt, and turmeric,

Add cooked chickpeas if you want. Still, it will taste great.
Best paired with steamed rice or with couscous.

It’s a stew popular in the household of the eastern part of India.
I must say that Indian cuisine varies from region to region, the use of spices, flavor, and cooking method also varies so is the taste. I stay in the Capital city of India but my roots are from the eastern part and I love this simple, comfortable food. Hope you also like it.

You need minimum spices like onion, garlic, ginger, tomato, and whole garam masala or black pepper. Any part of the chicken, leg, thigh, or wings, will do for this dish. Carrots, green papaya, and potatoes are a great combination.
It enhances the flavor of the stew and is healthy too.
It is best for kids and suitable for Senior citizens’ stomachs too.
If you cook it in a pressure cooker it will take hardly 15 mins.
Else cook it in a wok in slow fire.
My son stays alone in California and craves home-cooked Indian curry.
This is his best option for him and cooks it often because it takes minimum effort with the best result.

Prepared, tried, and tested by Reena

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An image of chicken pieces with green onions served on a white plate
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