As a huge foodie, I’ve always craved variety. I could never eat the same food for too long, I liked something different with every meal. Back in college, I’d grab lunch at the canteen and usually go out for dinner with friends. But eating out every night wasn’t sustainable, financially or health-wise. That’s when I decided to start cooking for myself and a few close friends.
I’d always give them a friendly warning: “I’m still learning, so don’t expect anything extraordinary yet!” Most of my early dishes came from easy-to-follow YouTube recipes. I’d watch them closely, pause and rewind, and try to get everything just right.
One of the first recipes I truly fell in love with and mastered was a chicken stew with a coconut milk base. I’m a big fan of coconut in gravies, and this one quickly became a comfort food that still brings back memories of laughter-filled kitchens and late-night meals with friends. And today, I’m so excited to share it with you.
🥥 Chicken Coconut Stew – My First Masterpiece
Ingredients:
Chicken (with bone, curry cut) – 500g
For Marination:
- Salt – 1 tsp
- Crushed pepper – ½ tsp
Other Ingredients:
- Onions, finely chopped – 2 (150g)
- Dry red chillies, finely chopped – 2
- Green chillies, finely chopped – 2
- Ginger garlic paste – 2 tsp
- Tomatoes, chopped – 2 medium (150g)
- Potatoes, diced – 2 medium (150g)
- Coconut milk – 200 ml
- Salt – ¼ tsp (adjust to taste)
- Pepper – a pinch, for seasoning
- Lemon juice – 1 tsp
- Coriander leaves, chopped – 2 tbsp
- Oil – 3 tbsp
👩🍳 Preparation:
- Marinate the chicken with salt and crushed pepper. Let it rest for 30 minutes.
- Chop all vegetables and soak the diced potatoes in water to prevent darkening.
- Prepare fresh coconut milk, or use store-bought.
🔥 Cooking Process:
- Heat oil in a pan. Add onions and sauté for 3–4 minutes on medium heat until soft and lightly golden.
- Add chopped green and red chillies. Cook for another 2 minutes.
- Stir in the ginger garlic paste and cook on low heat until the raw smell disappears (about 2 minutes).
- Add the marinated chicken and sauté on medium heat for 5 minutes until the pieces are lightly browned.
- Add potatoes and chopped tomatoes. Sprinkle a pinch of salt and mix well.
- Cover and cook on a low flame for 4–5 minutes, allowing the tomatoes to soften.
- Pour in the coconut milk. Mix well, cover, and let it simmer for 15 minutes or until the chicken is fully cooked and tender.
- Season with pepper, add lemon juice and fresh coriander. Simmer for 2–3 more minutes until the oil begins to separate.
Serve hot with pav, rice, or roti whatever you love most!
This stew became my signature dish in college. The warm, creamy coconut gravy takes me straight back to those cozy evenings cooking with friends by my side, helping me chop, stir, and taste-test along the way.
Cooking, for me, is more than a daily chore it’s therapeutic. Even when I’m exhausted, I never feel too tired to cook a hot, comforting meal for someone. Food brings people together, and those shared moments are what make it all worth it.
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