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One Pot Spicy Chicken Stew With Warm Indian Flavors

It is  winter, and  it is  cold. To be  expected , and  I am not  sure  how  I forgot  that. But  wait , just  a few days back it  was  hot  as in   I all you want  to  do   is to  take a dip  in the pool hot !   Now it looks like the   weather  gods   have finally made up their  minds  and   the  mercury is  consistently dropping  below  50s (°F of  course).  The   grocery store  aisles  have been filled  with winter  fare,  and  the  days  are  as  short  as  it  gets . Time  for  warm  soups , blankets  and  book  by the  fire. In case you haven’t  realized by now,  I am old ..

Spicy Chicken Stew This is a  good  time  to  toss in  some  veggies   and protein to the  soup pot,  sit back and  wait for the warm smells  to fill the  house.  And  that  is  what   I did 🙂 This is  a  wonderfully stew   with light warm  spices –  and it takes  only about 10  minutes  of  hands on  time.   No it  is  not   spicy  enough  to  get  the kids  running  wild  in the  house, but  just  filled with warm  and aromatic  flavors.

Bring all the ingredients to a  boil  and  set it  to simmer on the  stove top  or  in   the oven, while  you are out  and  about  taking care of your  business.     If you are  a  slow  cooker  or  instant pot  fan  this  is  the   soup for  you ! End of  the  day, whether you have the latest  fancy tools in the kitchen or not  you  will be glad to have  tried  this  !

This is a  recipe  that  makes  use  of  fresh  ingredients , and a  dash of   Garam MasalaThe  garam masala  brings warm  tones  to the   recipe  and  gives  it  that  exotic   touch, but  don’t  over  do  it, just a  dash is  all that  you need.  If it is not  in your pantry or  not  your  favorite  spice  blend , just  leave  it out of the  recipe, the  stew  will still be  delicious.   

Don’t leave out  the  ginger  , garlic  and cumin though. These  are  all good  digestive  aids  and  immune boosters.  This is a  stew  to  warm  your body    from the inside,  and  it  does  taste delicious.

Spicy Chicken Stew

I like  to use  chicken  thighs   in this  recipe.   These are a  little  more  flavorful  than  the    white  meat. Skinless  and  fat  trimmed  ones  are  what I go for.  It  could  be  boneless or  bone  in.    Personally I  find  that  the  bone  in    pieces  add more   flavor to the  recipe.   Once  it  is  cooked    just   take  the meat off the  bone.  An hour  and  half  of  simmering  on stove top  makes the  meat  so tender  that it  practically falls  off the bone.

Spicy Chicken Stew

I had  a  bunch of  colorful  carrots  – purple , golden and  orange  and  this  was  the  perfect place  for  me to use  them.   Use the  vegetables in hand – carrots ,  beans, turnips, potatoes, pearl onions   are all good options.  Cut into large large  chunks  and  add to the  pot.

Serve  with  any  of  your  favorite  breads – a  crusty baguette ,  a slice of  sourdough , Naan or  pita  bread.   I  bet  pumpkin rolls  will  be  lovely as well.  My preference is a  herbed  loaf  – like the  turmeric   and  herbs  pull apart  loaf   in the picture.  I love the  colors, these  are  perfect   when the  weather  outside  is nothing  to  write  home  about.

Spicy Chicken Stew


One Pot Spicy Chicken Stew

By Syama
Fall off the bone  chicken and   cooked  tender  vegetables  makes this a perfect  satisfying  meal.  The  spices  are mild  and perfectly complements  the  other ingredients  without  overpowering it.  It  takes  90 minutes  to make  on stove top , but  most of  it is  unattended  cook time . You could use  your pressure cooker or  slow  cooker  to  make it  as  well.  
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Soup
Cuisine Fusion, Indian


  • 2 Lbs Chicken Thighs About 1 kg
  • 1 Onions
  • 1 Tbsp Garlic Minced
  • 1 Tbsp Ginger Minced
  • 1 Tsp Cumin Powder
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Paprika
  • 1 Tsp Garam Masala
  • 3 -4 Tomatoes Medium
  • 1 Handful French Beans
  • 4 Carrots Medium
  • 1 - 2 Potatoes Medium Sized. Russet, Yukon Gold
  • 2 Tbsp Oil
  • 1 Tsp Salt To Taste
  • Pepper To Taste
  • 1/2 C Coconut Cream/ Cream Optional


  • Chop the onions. Slice the tomatoes in half and squeeze the seeds and pulp out. Peel and chop the vegetables into large pieces.
    Place in a blender jar and puree. Set aside. 
  • Heat oil in a large heavy bottomed pan. When it is hot add the chopped onions , ginger and garlic along with a pinch of salt. Let the onions cook for a minute.
    Add cumin, turmeric, garam masala, paprika and a pinch of pepper powder. Stir well and add the chicken. Pour the pureed tomatoes over the chicken. Let it cook for a minute and add enough water to cover the chicken (4 to 5 Cups). Stir in the chopped vegetables. 
    Cover with the lid and bring to boil over medium beat .
  • Turn the heat to low and let the stew simmer for an hour to hour and half.
  • After about an hour remove the chicken from stew and shred the meat off the bone.
     Return the meat to the stew. Taste and adjust salt and pepper . Simmer for 10 more minutes. Stir in the cream (if using).
  • Serve warm .

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Spicy Chicken Stew

Instant  Pot   Directions

  • Layer the  liner pot in the  following  order – onion ginger and   garlic , chicken , spices  and  vegetables.
  • Add  tomato puree  and enough water  to  immerse  the  chicken – about 4 C
  • Close the lid  and  vent . Press  soup .
  • Release pressure  naturally.
  • When the  vent  is  open  , remove  the  meat and  de-bone.  Add the  meat  back to the pot.  Adjust  salt  and pepper.
  • Add cream (if  using) .


Looking  for  the  lovely yellow  bread  to  serve  with this – here is  the   turmeric  and  herbs  pull apart  loaf  recipe !


Spicy Chicken Stew

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