Super Tasty, Healthy Chicken Stew

Ingredients

• 700 g Chicken Pieces (bone‑in, cut into bite‑size pieces)
• 1 tsp Salt (for washing and seasoning)
• 1 tbsp White Vinegar (helps clean chicken)
• 1 tbsp Olive Oil (extra‑virgin preferred)
• 1 tbsp Ghee (clarified butter for richness)
• 2 pieces Cloves (whole)
• 1 piece Bay Leaf (whole)
• 12 pieces Black Peppercorns (whole, for tempering)
• 1 piece Large Cardamom (whole)
• 2 pieces Small Cardamom (whole)
• 1 large Onion (thinly sliced)
• 3 cloves Garlic (minced)
• 2 pieces Green Chilies (slit lengthwise)
• 1 medium Potato (peeled and diced)
• 2 medium Tomato (chopped)
• 100 g Spinach (washed and roughly chopped)
• 0.25 tsp Turmeric Powder (for color and health benefits)
• 1 tsp Rice Flour (mixed with a little water to form a slurry)
• 0.5 tsp Crushed Black Pepper (added at the end for aroma)
• 1000 ml Water (for simmering)

Instructions

1. Clean and Cut Chicken

   Rinse the chicken pieces in a bowl of water mixed with 1 tsp salt and 1 tbsp white vinegar, then pat dry and cut into bite‑size pieces if not already done.

   Time: PT5M

2. Prep Vegetables & Whole Spices

   Thinly slice the onion, mince the garlic, slit the green chilies lengthwise, dice the potato, wash and roughly chop the spinach. Gather cloves, bay leaf, peppercorns, large and small cardamoms.

   Time: PT10M

3. Temper Whole Spices

   Heat 1 tbsp olive oil and 1 tbsp ghee in the pot over medium heat. Add the whole spices and stir for 30 seconds until fragrant.

   Time: PT2M

4. Sauté Onion

   Add the sliced onion to the pot and sauté on high flame for about 3 minutes until it turns translucent and slightly golden.

   Time: PT3M

5. Add Garlic and Green Chilies

   Stir in the minced garlic and slit green chilies; sauté for 1 minute until aromatic.

   Time: PT1M

6. Brown the Chicken

   Add the chicken pieces, increase heat to medium, and sauté for 5‑7 minutes, stirring occasionally, until the chicken changes color but is not fully cooked.

   Time: PT6M

7. Add Potatoes and Spices

   Add the diced potato, 1/4 tsp turmeric powder, and 1 tsp salt. Stir and sauté for 2 minutes so the spices coat the potatoes.

   Time: PT2M

8. Add Tomatoes

   Stir in the chopped tomatoes and cook for another 2 minutes until they soften.

   Time: PT2M

9. Simmer with Water

   Pour in 1 litre of water, increase flame to high and bring to a rolling boil. Once boiling, reduce to medium, cover the pot, and let simmer for 15‑20 minutes.

   Time: PT20M

10. Thicken with Rice Flour Slurry

    In a small bowl, mix 1 tsp rice flour with 2 tbsp water to form a smooth slurry. Stir the slurry into the pot and cook on medium flame for 5 minutes, stirring gently.

    Time: PT5M

11. Add Spinach

    Add the washed spinach, cover the pot, and cook for 2‑3 minutes until wilted.

    Time: PT3M

12. Finish and Serve

    Stir in ½ tsp crushed black pepper, give a final gentle mix, turn off the heat, and let the stew rest for 1 minute before serving.

    Time: PT1M

Nutrition Facts

Calories

400

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Pieces: boneless chicken breast, cut into pieces
• Instead of White Vinegar: lemon juice
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Ghee: unsalted butter
• Instead of Black Peppercorns: ground black pepper (add later)
• Instead of Green Chilies: jalapeño or serrano
• Instead of Potato: sweet potato
• Instead of Tomato: canned diced tomatoes
• Instead of Spinach: kale, mustard greens
• Instead of Rice Flour: cornstarch

Equipment Needed

• Large Pot or Deep Pan
• Knife
• Cutting Board
• Measuring Spoons
• Wooden Spoon or Spatula
• Lid for Pot
• Small Bowl
• Stove

Critical Steps — Do Not Skip

• Washing and cutting the chicken properly to remove any residue.
• Tempering whole spices without burning the oil.
• Sautéing onion until translucent to remove raw flavor.
• Ensuring chicken is only partially cooked before adding liquid to keep it tender.
• Adding rice flour slurry slowly to avoid lumps and achieve the right gravy consistency.

Chef Tips from the Video

• Using bone‑in chicken adds depth of flavor to the broth.
• A pinch of garam masala added at the very end elevates aroma.
• Stir with a wooden spoon to prevent the bottom from scorching.
• For extra freshness, add a squeeze of lemon juice just before serving.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3‑4 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Not recommended; the stew contains perishable ingredients.

Make-Ahead Tips

• Prep all vegetables and measure spices up to step 2 and store in the fridge.
• The stew can be made a day ahead; reheat gently on low heat, adding a splash of water if needed.
• Rice flour slurry should be added fresh; keep the dry rice flour for later use.

Frequently Asked Questions