One Pot Spicy Chicken Stew

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.  

Course Soup
Cuisine Fusion, Indian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Syama


  • 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


  1. 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. 

  2. 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 .

  3. Turn the heat to low and let the stew simmer for an hour to hour and half.
  4. 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).

  5. Serve warm .