As the chilly breeze is kicking in, this warm & creamy coconut milk chicken stew loaded with veggies will soothe your soul like nothing else! Good news is this is best for your weightloss too!
As summer is almost over in my city and evenings are getting chilly with every passing day, more often than not, I reach out for a warm, soothing and wholesome stew or soup for my dinner!
That’s the very reason why this delightful coconut milk chicken stew appears on our dinner table at least twice a week!
Loaded with veggies, this coconut milk chicken stew is not only high in protein but also has a generous amount of fiber which we all know is good for our gut!
If you are in the middle of your weightloss journey or are simply mindful about eating good food, this veggie and chicken stew must be a part of your weekly meals.
What is coconut milk chicken stew?
I am sure you already have had your fair share of chicken stews either homemade or from your favorite restaurant.
Apparently this seems like a simple chicken stew with lots of vegetables just like any other stew! But my coconut milk chicken stew is a little special, if I may call it so!
This is not only another high-protein high-fiber chicken & veggie dinner recipe, but this stew is also packed with outstanding flavors without even boasting of a long list of ingredients.
And the best part is it is absolutely easy to make, which you may already have seen from the video! So you see; tasty and healthy recipes need not be complicated or lengthy!
That’s why I call this my special coconut milk chicken stew because this one simple ingredient, that is the creamy & thick coconut milk, adds magic to the stew without making things too complicated!
With minimal spices, you get such a delicious one pot meal that it seems unbelievable, but it is true!
I recommend stocking this magical condiment in your pantry and adding it to your food when you need a pick-me-up!
Ingredients for coconut milk chicken stew
Chicken: For a wholesome stew, I prefer chicken in curry cut pieces which is nothing but the full bird cut into smaller pieces.
But this recipe of chicken stew can use any chicken piece; you can use boneless chicken cubes or only drumsticks or chicken thighs. Take your pick!
Coconut milk: This thick & creamy plant-based milk is the star of today’s show! Coconut milk is a magical ingredient which elevates any dish instantly!
I always keep a can of coconut milk handy and I recently discovered this brand which evidently produces better results than other brands.
Veggies: No stew is complete without a generous serving of veggies! My usual choice of veggies for this coconut milk chicken stew is carrots, beans and potatoes.
Veggies of assorted colors create a tempting palate and that’s exactly what I wanted in my chicken stew with orange, green and white vegetables!
Oil: You need a small amount of oil of your choice. You can use any flavorless oil like canola or sunflower; or you can go ahead with olive oil just like me!
Garlic: These cute little aromatics are a must for any chicken recipe for me! Add finely chopped garlic into the warm oil before adding the chicken as they will infuse the oil as well as the meat.
Onion: A subtle hint of sweetness is what you will get from a cup of chopped onion. You don’t need to brown the onion as we are not making a curry here.
That’s the very reason why I added chicken first and not the onion into the oil the way we do while making any curried chicken.
Spices: This coconut milk chicken stew demands very less of spices and still turns out mind-blowing!
You just need a small amount of turmeric powder and Kashmiri red chilli powder but the second one is completely optional!
Salt & pepper: Season your chicken stew nicely with salt and freshly crushed black pepper.
How to make coconut milk chicken stew?
Step 1: Wash the chicken pieces well and drain out all the water. Cut the carrots and beans into long pieces, cut potatoes into 1-inch cubes and thinly slice the onions.
Step 2: Now heat a large pot, big enough to hold all chicken, veggies and stew broth.
Step 3: Once the pan is hot, add the oil of your choice. Let the oil warm up.
Step 4: Reduce the heat and add the minced garlic cloves and sauté them for a few seconds ensuring they do not burn.
Step 5: Next add the chicken pieces and continue sauté them on medium flame for 5 to 8 minutes until they turn light golden.
Step 6: Add the sliced onion at this stage and continue cooking chicken and onion for 10 to 15 minutes until chicken pieces turn golden brown.
Step 7: Then add all the veggies – carrots, beans and potatoes. Cook the veggies and chicken on medium flame for 10 minutes.
Step 8: Now add the turmeric powder and Kashmiri red chilli powder. Stir the chicken and veggies nicely so that spices coat them evenly.
Pro tip: If the food starts to stick to the bottom of the pan, worry not and resist your temptation to add more oil! You don’t need any extra oil!
Go to the next step and you will know why no extra oil is required.
Step 9: Once oil starts to release from the side of the pan, it’s time to add water. First season with salt & pepper and then add about 2 cups of hot water to the pan.
Step 10: Bring the broth to boil. Then cover and simmer the stew for 10 minutes.
Step 11: Remove the lid, give the stew a good stir and check if veggies have softened. If not, cover the pan again and let them simmer for another 5 to 8 minutes.
Step 12: Then remove the lid and check the doneness of chicken & veggies which should be cooked by now.
Step 13: Now add the showstopper – the thick & creamy coconut milk – keeping the heat on low.
Step 14: Give the coconut milk chicken stew a good stir so that coconut milk is evenly mixed with the liquid and creates a silky, smooth & luscious broth.
Step 15: Let the chicken stew come to a full boil. Check the seasoning and adjust if needed.
Step 16: Allow the stew to simmer for a few more minutes to bring the consistency of the broth to your liking. It should be nicely thick, but not too much like a curry.
Step 17: Your healthy & tasty coconut milk chicken stew loaded with veggies is ready for you to savor! Serve it warm and enjoy!
More delicious winter recipes from Flavor Quotient
- Chicken - 1 kg, curry cut, bone-in & skinless
- Coconut milk - 400 gms (1 can)
- Onion - 2, medium, thinly sliced
- Garlic - 10 to 15 cloves, minced
- Carrot - 2, medium
- Green beans - 10 to 12
- Potatoes - 2, medium
- Turmeric powder - 1 tsp
- Kashmiri red chilli powder - 1 tsp
- Salt & pepper to taste
- Oil - 4 tbsp
- Wash the chicken pieces well and drain out all the water. Cut the carrots and beans into long pieces, cut potatoes into 1-inch cubes and thinly slice the onions.
- Now heat a large pot, big enough to hold all chicken, veggies and stew broth.
- Once the pan is hot, add the oil of your choice. Let the oil warm up.
- Reduce the heat and add the minced garlic cloves and sauté them for a few seconds ensuring they do not burn.
- Next add the chicken pieces and continue sauté them on medium flame for 5 to 8 minutes until they turn light golden.
- Add the sliced onion at this stage and continue cooking chicken and onion for 10 to 15 minutes until chicken pieces turn golden brown.
- Then add all the veggies - carrots, beans and potatoes. Cook the veggies and chicken on medium flame for 10 minutes.
- Now add the turmeric powder and Kashmiri red chilli powder. Stir the chicken and veggies nicely so that spices coat them evenly.
- Once oil starts to release from the side of the pan, it’s time to add water. First season with salt & pepper and then add about 2 cups of hot water to the pan.
- Bring the broth to boil. Then cover and simmer the stew for 10 minutes.
- Remove the lid, give the stew a good stir and check if veggies have softened. If not, cover the pan again and let them simmer for another 5 to 8 minutes.
- Then remove the lid and check the doneness of chicken & veggies which should be cooked by now.
- Now add the showstopper - the thick & creamy coconut milk - keeping the heat on low.
- Give the coconut milk chicken stew a good stir so that coconut milk is evenly mixed with the liquid and creates a silky, smooth & luscious broth.
- Let the chicken stew come to a full boil. Check the seasoning and adjust if needed.
- Allow the stew to simmer for a few more minutes to bring the consistency of the broth to your liking. It should be nicely thick, but not too much like a curry.
- Your healthy & tasty coconut milk chicken stew loaded with veggies is ready for you to savor! Serve it warm and enjoy!
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