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There are a thousand and one ways to make chicken and this recipe right here is one of the most popular ones, thanks to the exquisite texture, the incredible look, and the unrivaled deliciousness of the resulting chicken stew. The ingredients for the recipe are all healthy and easy to find.
This recipe incorporates three cooking methods (boiling, baking, and stewing). The best part about this recipe is that it is suitable for the whole family. The thick stew sauce, for instance, makes a perfect addition to toddler dishes like rice or mashed potato. Serving suggestions are included at the bottom of this post.
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Serving Suggestions for Chicken Stew with Coconut Milk
This chicken stew goes perfectly well with starchy dishes including rice, pasta, ugali, and chapati among many others, and with all common vegetables. As mentioned earlier, this dish is as great for adults as it is for toddlers. Mix the thick sauce from this recipe with white rice and mashed eggplant for a delicious and filling lunch or dinner for your little one. A picture of a similar meal is included below to help you visualize the meal.
Also, here are some additional serving suggestions you may not have thought of with links to additional recipes so you can create delicious and wholesome meals for yourself and your family from scratch.
- Chicken stew with white rice and cabbage.
- Chicken stew with ugali and kale.
- Chicken stew with chapati and cabbage.
Additional Tips
- Use one cup of water instead of the ½ cup listed in the recipe to boil the chicken if you want it to be more soupy. The more water you use to boil it, the more stock you will end up with.
- You can boil the chicken plain if you don’t wish to use the ground spices listed in the recipe. Note that the dish will taste a little plainer if you do so, but it will be great anyway.
- For those in countries where the chicken is mainly organic and much tougher (note that in the United States, most of the regular chicken sold in grocery stores is much softer), please boil your chicken (step 5 above) a lot longer until it is tender before you bake it. Then, continue with the other steps and follow the recipe to the end.
- A quarter cup of cooking oil may sound too much, but you only need this oil to fry the ingredients for the stew flavor to be great. I usually glean this oil from the stew after it settles, just before serving. Otherwise, if you choose to use much less oil, bear in mind that there will be some sourness to the stew from the bell peppers and tomatoes.
