Ani's Kitchen Stories

This mild and flavourful Chicken stew with the coconut milk based gravy and the star ingredient lemongrass is just perfect for the summer time meal with rice/bread/aapam and salad. Even in winters you’ll find a blanket of comfort in this flavourful Chicken stew.

We love lemongrass in our chicken dishes. And I never fail to stock lemongrass in my refrigerator. I had been thinking of making a simple yet tasty chicken stew for sometime and I came up with the idea of making Chicken stew with lemongrass and coconut milk inspired by Thai Cuisine. This aromatic and creamy sauce will definitely linger in your taste buds and can be quite addictive as well. You can have it like soup, enjoy it with your favourite bread or simply relish it with rice, you can never go wrong. Here, I’ve paired it with rice and salad.

What goes in the Coconut Lemongrass Chicken Stew

Chicken: Chicken with bones is the best option for Chicken stew. Chicken breast isn’t a good choice because it tends to dry out as it cooks.

Coconut Milk: A can of coconut milk to thicken the gravy & a creamy sauce.

Lemongrass: Lemongrass is the star ingredient. This flavourful and aromatic herb will add sweetness, lemony and minty flavour in the dish. Skipping lemongrass in this recipe will not get the same result.

Vegetables: I’ve added Carrots and bell peppers. You can add any veggies of your choice.

Spices: Cinnamon stick, Star anise, nutmeg, ground coriander, turmeric powder & crushed peppercorns to bring out best flavour in the dish.

Onion: I’ve used red onion. You can use any onion of your choice.

Chilli: Fresh green or red chillies for the heat.

Ginger & Garlic: Fresh ginger & garlic for the warmth and depth in the stew.

Chicken stock or Chicken Stock Cube anything will do. Chicken stock will bring out the ultimate taste and flavours.

Coconut Oil: I’ve used pure virgin coconut oil. You can use coconut oil or any vegetable oil of your choice.

Coriander leaves and Lime juice: Garnish with good amount of chopped coriander leaves and a squeeze of lime.

Ingredients:

500 gms chicken pieces with bone

2 cups chicken stock/ chicken stock cube

1 can coconut milk

1 stalk of lemongrass chopped

1 inch fresh ginger grated

5 to 6 cloves of garlic grated

1 small onion chopped

2 green chilies

1/4 tsp turmeric powder

1 star anise

1 cinnamon stick

1/2 tsp grated nutmeg

1 tsp ground coriander

1 tsp crushed peppercorns

1/2 red bell pepper cut in strips

1/2 yellow bell pepper cut in strips

1 carrot cut in halfs or cubes

Water as per needed

Chopped coriander leaves

Squeeze of lime (1 tbsp)

2 tbsp coconut oil/ vegetable oil

Salt to taste

Method:

Heat the coconut oil in a pot or a deep pan, add the sliced onions and green chilies, stir until golden brown. Add the grated ginger and garlic & chopped lemongrass, stir well. Now add the chicken pieces along with the ground coriander, turmeric powder and whole spices of star anise and cinnamon. Sear the chicken in medium flame for few minutes until chicken releases its own water and becomes dry.

Now add the carrot, bell peppers and salt to taste, quickly stir for a minute. Gradually add the coconut milk, chicken stock and water as per need. Cover and simmer the stew in low to medium flame until half of the liquid is absorbed.

Cook until the chicken is tender. Now add chopped coriander leaves, grated nutmeg, crushed peppercorns and squeeze of lime. Serve hot with rice. If you are serving with bread, you can make a thick gravy instead of a soupy one. If you want more heat add chopped Thai red chilli in the stew before serving. Enjoy!