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Recipes,Lunch,Dinner,Non-Veg Lunch,Non-Veg Dinner

Nov 09, 2017







Chicken Stew is a delicious superfood that’s super simple and tastes divine! Roopa Nabar shows us how to prepare this exotic dish with a Chinese twist by adding Ching's masala and vegetables.


    Oil: 2-3 tablespoons
    Cloves: 5-6
    Peppercorns: 8-9
    Cinnamon stick: 1
    Sliced medium onion: 1
    Chicken pieces(curry cut): 5-6
    Salt to taste
    Coriander Powder: 1 tablespoon
    Cumin Powder: 1 tablespoon
    Julienned Tomato(medium): 1
    Chopped capsicum: 1/2 cup
    Maida (refined flour): 1 tablespoon
    Ching's Schezwan Chutney: 2 tablespoons
    Chicken Stock: 1 cup
    Coconut Milk: 1 cup
    Pepper to taste
    Slit Green Chilies: 2


In a deep pan, heat some oil. Once the oil is heated, add some cloves, peppercorns, cinnamon stick & onions and mix it well till the onions become translucent. Then, add the chicken pieces, salt, coriander powder & cumin powder and stir it well. Add the tomatoes, capsicum & maida and mix it once again so that all the ingredients combine together. Next, add some Ching’s Schezwan Chutney to the mixture and mix it well so that all the ingredients come together well and then add the Chicken Stock. Put the lid on and let it simmer on a medium heat for 10 minutes. After 10 mins, take off the lid and add coconut milk, pepper powder & green chillies and cook it for 2 mins. Serve hot!

About Roopa NabarFollow On


Roopa's biggest inspirations, apart from the women in her family are Chef Sanjeev Kapoor, and the late Tarla Dalal. She has cooked on several TV shows, food challenges and YouTube videos. Learn her recipes on Coastal Kitchen.

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