Sometimes the simplest of meals can be the most uplifting. Just like this oil-free chicken stew I made yesterday.
It was one of those quietly beautiful days — sunlight streaming through the windows, a soft golden glow filling the room, and that unmistakable autumn nip in the air. I didn’t feel like cooking anything elaborate, just something easy, nourishing, and comforting.
That’s what I love most about home cooking — the freedom to follow your instincts. To open the fridge, see what’s there, and let the mood of the day decide the meal. Add a little of this, skip a little of that, spice it up or keep it gentle — there are no rules, just rhythm.
This stew was exactly that kind of dish. A few ingredients came together effortlessly in the pressure cooker, and soon the kitchen was filled with that warm, familiar aroma of something good on its way. While it cooked, I took a quick spin around my little garden, breathing in the crisp, fresh air and soaking in the colours of the season.
Do give this stew a try — it’s wholesome, flavourful, and deeply comforting. I paired it with some steaming hot rice and a quick stir-fry of pak choi, and it was pure bliss — the chill outside, the warmth inside, and a bowl that felt like a quiet embrace. I’ve shared the recipe below if you’d like to try it for yourself.
Continue reading for the full, printable recipe and video for my oil-free chicken stew.
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Sunita's World- Life and food
Blog- www.sunitabhuyan.net
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Oil-free chicken stew
Ingredients
- 900 gm chicken thighs, cut into bite sized pieces, keep the bone in.
- 4 -5 potatoes, chopped into medium sized pieces
- 3 pointy green peppers, chopped OR 1 bell pepper of choice
- 2 C of chopped spinach
- a handful of fresh curry leaves
- 1 whole red chilli, halved
- 1 bay leaf
- salt and freshly ground black pepper
- Water
To grind together to a paste-
- 3 tomatoes
- 1 small onion
- 3 cloves of garlic
- 1 inch piece of ginger
- 1/3 C of fresh coconut ( I used frozen slices)
- 1 whole red chilli
Spice powders-
- 1 tsp turmeric powder
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp garam masala powder
Instructions
- Apart from the garam masala, add all the ingredients to a pressure cooker and stir well. I like to add a generous amount of freshly ground black pepper for warmth. Adjust the water level. It should not completely submerge the ingredients. Check the video for an idea. **You can cook this in a regular pot too. You will just need to keep checking the pot every now and then for the water level and adjust accordingly.
- Cook according to your pressure cooker instructions till the chicken and veggies are done. My pressure cooker does not let out whistles. I covered the lid, and placed it over high heat. when it reached full pressure, I reduced the heat to low and cooked for 25 minutes.**To cook in the pot, follow the same instructions. the timings may differ slightly.
- Open the pressure cooker only when it has released the steam by itself.
- Open the lid and place it over heat.
- Mash a few pieces of potato with the back of a ladle to thicken the sauce. Simmer till you reach the right consistency. I like to keep mine quite free flowing.
- Add the garam masala powder, stir in for a few seconds and remove from heat.
- Serve hot with plain rice or any Indian bread. I also included a little stir fried pak choi on the side.
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Until next time,
Sunita
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