As winter opens it’s frosty mouth, all we can think of if a way to hibernate and stay out of it’s way. Movie nights with friends or family, house parties or a simple stay-at-home weekend becomes increasingly tempting. And what’s better than a warm indoors- an indoors with a fresh hot meal. Just the thought it makes me hungry.
This stew was seriously simple and quick. I also realized that it is rather versatile and goes well with almost anything you have at home-breads, as a pasta sauce, on brown rice or even over baked potatoes. However, I love it neat- on it’s own with nothing else but all it’s creamy goodness.
A movie and a blanket, a loving kiss,
This is comfort for that hunger, and one granted wish. 
Spice & Cream Chicken Stew
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A warm, spicy, and creamy chicken stew perfect for cozy winter nights, versatile enough to pair with bread, pasta, rice, or potatoes.
Ingredients
- 1/2 lb (225 g) chicken mince (substitute with tofu for veg or pork/beef as per preference)
- 1 cup (240 ml) diced tomatoes (fresh or canned)
- 2 green chilies, chopped
- 2 cloves of garlic, crushed
- 1 small onion, finely chopped
- 1 tbsp (15 ml) vegetable oil
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 chicken stock cube or 1 cup (240 ml) chicken stock
- Salt to taste
- 1/2 cup (120 ml) cream
Instructions
- Heat the oil in a non-stick pan over medium heat.
- Add the chopped green chilies, finely chopped onions, and crushed garlic to the pan. Sauté for about 5 minutes until the onion begins to turn transparent.
- Add the diced tomatoes, cumin powder, coriander powder, turmeric powder, and chicken stock or stock cube. Stir well to combine.
- Cover the pan and let it cook for 10 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
- Add the chicken mince to the pan, breaking it up with a spoon. Cook for another 5-7 minutes until the chicken is cooked through.
- Stir in the cream and cook for an additional 3 minutes, allowing the stew to become creamy and heated through.
- Season with salt to taste and serve hot.
Notes
- This stew is versatile and can be served with bread, pasta, rice, or potatoes.
- For a vegetarian version, substitute chicken with tofu.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Stew
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 750
- Fat: 25
- Carbohydrates: 15
- Fiber: 3
- Protein: 20
- Cholesterol: 60
If You Liked This Recipe, You’ll Love These
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Our Favorite Chicken Tinga Recipe
- Kolkata-Style Spicy Chili Chicken
Frequently Asked Questions
Can I use something other than chicken mince in this stew?
Yes — the recipe ingredient list explicitly offers three substitutes for the 1/2 lb of chicken mince: tofu for a vegetarian version, or pork or beef as alternate meats per your preference. The notes confirm the tofu substitution for a vegetarian option.
What can I serve this stew with?
The article and notes both describe the stew as very versatile: serve it with bread, as a pasta sauce, over brown rice, or over baked potatoes. The author says they prefer it neat — on its own — to enjoy the creamy goodness fully.
When does the cream go in, and why not earlier?
The 1/2 cup of cream is added in the final step, after the chicken mince is fully cooked (5–7 minutes), and is stirred in for just 3 more minutes until the stew becomes creamy and heated through. Adding it at the end prevents the cream from breaking down or curdling during the longer cook.
