Chicken Stew – the ultimate comfort food

Whether it’s a gloomy rainy day or a cold winter day, I love to make chicken stew to warm my soul. Growing up, my mom used to make it for me a lot. So when we shifted to Delhi first during the harsh winter time all I wanted to have was this chicken stew all day every day. I initially followed my mother’s recipe, but slowly started making my own adjustments.

In Kolkata, Chicken Stew is usually served with butter toast but I like to have it for lunch with rice.


  • Chicken legs, 400 grams (can also use curry cut)
  • Chicken soup bones, 250 grams (Optional)
  • 1 large or 2 medium potatoes
  • 1 medium carrots
  • 1 small raw papaya
  • 2 medium onions
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tsp butter
  • 1 tbsp fresh ground pepper
  • Salt as per taste
  • 1 tbsp corn flour
  • 2 tbsp + 600ml water
  • Green chilly (optional)


  1. Wash and clean chicken pieces well in warm water. I let it sit in warm water for 10-15 minutes before washing them.
  2. Cut and wash all your vegetables. You can add any vegetable you like to have to it.
  3. Heat up a pan or wok and add 2 tbsp butter.
  4. Add the chicken leg pieces to it. Lightly brown the pieces on both side.
  5. Take the chicken pieces out and add all the vegetables, except the papaya.
  6. Give everything a nice stir so that the butter is mixed with all veggies. Add the ginger garlic paste, salt and pepper and again mix everything. Add the soup bones.
  7. Add around 600ml of hot water to it. Put the gas on low, cover the pan and let it cook for around 15 minutes.
  8. This will basically give you chicken broth from scratch. If you don’t have soup bones, you can add the chicken pieces to it, but be careful not to overcook it. You can either take the chicken pieces out earlier or put them in a bit later. If you have ready made chicken broth then it can reduce your cook time, but nothing tastes better than home made broth.
  9. After 15 minutes, take the soup bones out. Add the chicken leg pieces and the papaya. Put the lid on again and let it cook for another 10 minutes.
  10. After 10 minutes, remove the lid and check all the veggies whether it’s cooked properly. Check for salt as well.
  11. Make a corn flour slurry by mixing the corn flour and the water. Add it to the stew. Let it simmer for 5 minutes and you are done.
  12. Add a dollop of butter while serving with some more fresh ground pepper.

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