Quick Chicken Stew Recipe – Ginger, Leek & Green Bean Curry

Last Updated on 2 months by Neha Deshmukh

Quick Chicken Stew Recipe – Ginger, Leek & Green Bean Curry

Introduction

There’s just something so comforting about a warm, hearty stew, isn’t there? Especially when the weather turns a little grey, or you’re just craving something wholesome and flavourful. I first made this chicken stew on a particularly rainy monsoon evening, and it instantly became a family favourite. It’s quick, easy, and packed with goodness – a perfect weeknight meal that feels like a warm hug in a bowl. This isn’t your typical, heavy Indian curry; it’s a lighter, brighter take, inspired by both Indian flavours and classic stew techniques.

Why You’ll Love This Recipe

This quick chicken stew is a winner for so many reasons! It’s ready in under an hour, making it perfect for busy evenings. The combination of ginger, leek (if you can find it!), and fresh green beans gives it a lovely, fresh flavour. Plus, it’s incredibly versatile – you can easily adapt it to your taste and what you have on hand. It’s a comforting, flavourful meal the whole family will enjoy.

Ingredients

Here’s what you’ll need to make this delicious chicken stew:

• 500 gms skinless bone-in chicken curry cut
• 3 tbsp oil (mustard, coconut, or cold-pressed sunflower)
• 2 medium onion, thinly sliced
• 5-6 cloves garlic, chopped
• 1 inch ginger, grated
• 1 stalk leek, chopped (optional)
• 2 medium carrot, cut into long pieces
• 10-12 green beans, cut into long pieces
• 2 cups chicken stock, vegetable stock, or plain water
• 1 tsp freshly crushed black pepper
• ½ – 1 tsp chilli flakes or red pepper flakes (adjust to your spice preference!)
• Salt to taste
• 2 tbsp cornflour or corn starch

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Oil: I love using mustard oil for a really authentic flavour, but coconut oil or cold-pressed sunflower oil work beautifully too. Each will give a slightly different nuance to the stew.
• Leek: Leeks aren’t always easy to find in India, so don’t worry if you can’t get your hands on one! It adds a lovely subtle oniony flavour, but the stew is still delicious without it. It’s more common in North Indian cooking.
• Stock: Chicken stock adds the richest flavour, but vegetable stock is a great option for a lighter taste, or if you’re looking for a vegetarian-friendly base. Plain water works in a pinch, but you might want to add a little extra salt and pepper to compensate.
• Chicken: Bone-in chicken adds so much flavour to the stew, but you can use boneless if you prefer. Just adjust the cooking time slightly – boneless chicken will cook faster.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Add the sliced onions and sauté for about 10 minutes, until they become soft and translucent. Patience is key here – we want them nicely softened!
2. Add the chopped garlic, grated ginger, and chopped leek (if using). Sauté for another 10 minutes, stirring frequently, until fragrant. Your kitchen should be smelling amazing right about now!
3. Stir in the chicken pieces and cook until they’re lightly browned on all sides – about 15 minutes. Don’t overcrowd the cooker; work in batches if necessary.
4. Add the carrot and green beans to the cooker and sauté for about 5 minutes, letting them get slightly tender.
5. Pour in the chicken stock (or vegetable stock, or water). Season generously with salt, freshly crushed black pepper, and chilli flakes. Give everything a good stir to combine.
6. Close the lid of the pressure cooker and cook on high heat for 2 whistles. Then, let the pressure release naturally – don’t rush it!
7. While the pressure releases, mix the cornflour with ½ cup of water to create a smooth slurry. This will help thicken our stew.
8. Once the pressure has released, open the cooker. Bring the stew to a gentle boil and slowly stir in the cornflour slurry. Continue stirring until the stew thickens to your desired consistency.
9. Give it one final taste and adjust the seasoning if needed. Serve hot and enjoy!

Expert Tips

• Don’t skip browning the chicken! It adds a ton of flavour.
• Letting the pressure release naturally is important for tender chicken.
• If the stew is too thick, add a little more stock or water. If it’s too thin, add a little more cornflour slurry.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use vegetable stock. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: If you like things really spicy, add a pinch of cayenne pepper or a finely chopped green chilli along with the chilli flakes.
• Winter/Monsoon Adaptations: Add potatoes, peas, or cauliflower for a heartier stew perfect for colder months. My grandmother always added a handful of peas!

Serving Suggestions

This chicken stew is fantastic on its own, but it’s even better with:

• Steaming hot rice
• Warm, crusty bread for soaking up the delicious gravy
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

• Is this stew better with bone-in or boneless chicken? Bone-in chicken definitely adds more flavour, but boneless works well if you’re short on time or prefer a leaner stew.
• Can I use a different vegetable stock? Absolutely! Feel free to experiment with different flavours – mushroom stock or even a tomato-based vegetable stock would be lovely.
• What is the best way to adjust the spice level? Start with a small amount of chilli flakes and add more to taste. You can always add more, but you can’t take it away!
• Can I make this stew ahead of time? Yes, you can! Just make the stew up to the point of adding the cornflour slurry, then refrigerate. Add the slurry and finish cooking just before serving.
• What is the purpose of using cornflour/cornstarch? It’s used as a thickening agent to give the stew a lovely, velvety texture.