Chicken Stew

by – Kaaveri Anupama Vasudeva

It was one of those slow, rainy July afternoons where everything feels a little quieter and softer somehow.

The kind of day where you don’t crave anything fancy or indulgent, but simply something comforting. Something warm. Something familiar. The kind of food that feels like a hug in a bowl.

And that is exactly how this chicken stew came to be.

There is nothing complicated about it. No elaborate spices, no long preparation and no complicated techniques. Just simple, honest ingredients coming together gently and beautifully.

For me, this stew feels like home.

It reminds me of my Maa’s cooking, where somehow the simplest meals always tasted the best. Not because they were extravagant, but because they were made so often, so effortlessly and with so much love.

Even today, when I think of the meals I miss the most, they are never the elaborate ones. They are always the everyday comfort foods  warm, familiar dishes quietly served without occasion.

And somehow, those always tasted better than anything else.

This stew is exactly that kind of recipe for me.

What You’ll Need

• 100–200 gm chicken
  (breast or thigh both work well)
• 1 small onion, thinly sliced
• 1 boiled potato, sliced
• 1 carrot, chopped
• 100–200 gm green beans, chopped
• A handful of mushrooms (optional)
• 4–5 slices ginger
  (thin or thick, as you like)
• A handful of peppercorns
• 1 tsp mustard seeds
  (or more, if you enjoy the flavour)
• A few curry leaves
• ½ tsp ghee
• Salt and pepper, to taste
• 2 small tetra packs lactose-free milk
  (such as Amul lactose-free milk)
• ½ tbsp whole wheat flour (atta)

Method

1. Heat about half a teaspoon of ghee in a kadhai or non-stick wok.
2. Add the peppercorns, mustard seeds and curry leaves. Allow them to crackle and release their aroma.
3. Add the ginger slices. If you enjoy a stronger ginger flavour, feel free to add a little extra.
4. Add the chicken and sliced onions together and cook until the chicken is done and the onions turn soft and translucent.
5. Add the chopped carrots, beans and mushrooms if using.
6. Season lightly with salt and pepper.
7. I personally prefer the vegetables to retain a slight crunch, but you can cook them longer if you like them softer.
8. Pour in the lactose-free milk and stir gently.
9. Add the whole wheat flour and mix well to lightly thicken the stew.
10. Add the sliced boiled potato at this stage if using.
11. Let the stew simmer on low heat for about 7–8 minutes, allowing all the flavours to come together beautifully.
12. Once the stew thickens slightly and smells warm and comforting, switch off the flame.

And that’s it  your bowl of comfort is ready.

How I Love to Eat It

This stew pairs beautifully with freshly made dosa, steamed rice, soft appams or even flaky Malabar parathas.

Simple, versatile and deeply comforting  it is one of those meals that feels just right, especially on rainy days.

A Little Thought

For me, this recipe is special precisely because of its simplicity.

It reminds me that the meals we carry closest to our hearts are rarely the grand or elaborate ones. More often, they are the quiet everyday dishes made with care, repeated through the years until they become a part of who we are.

And perhaps that is why food made with love will always taste a little better.