Argghhh, this is one of those dishes that is so freaking good, however the current picture doesn’t do it justice. Next time I make it, I am going to snap some new pictures and quietly update it so if you come back to print the recipe, don’t get freaked out if there is a new {and better} picture.

My husband loves stews– chicken, beef and fish stews count among his favorites. He’s not really one for cooking but a couple of months ago he made a Brazilian Fish Stew from Saveur Magazine, which was unbelievable, and has been asking for me to make another interesting stew ever since.

Good thing I had this Braised Bone-In Chicken Thighs with Indian Flavors recipe from the The New York Times tucked away from last year. My recipe is quite different from theirs but I was truly inspired by it.

It comes together really fast and is a new favorite around here. My toddler taste-tested the sauce and said, “Ohhhhhh, Yum!” and my husband said, “What do I need to do to make this a weekly staple?”

I served it with this Spiced Coconut Rice and some quickly seared greens but this Punjabi Cabbage or Indian-Spiced Whole Roasted Cauliflower would also be fantastic side dishes.


  • FYI: I showed a box of organic broth in the prep picture but didn’t actually use it.
  • If you don’t want to use light coconut milk, use 3/4 cup of whole fat coconut milk and 3/4 cup of water or broth.

Inspired By: Braised Chicken Thighs with Indian Flavors, March 28th, 2011 – The New York Times

4.8 from 5 reviews

Indian Chicken Stew




9 Points Plus Per Serving — Individual Serving is 1 Cup — Serves 4
Serves: 4

  • 1 tablespoon safflower oil or coconut oil
  • 8 medium cloves garlic, chopped
  • 1 small jalapeno, chopped
  • 2″ piece fresh ginger root, peeled and chopped
  • 1 large yellow onion, chopped
  • 2 pounds boneless, skinless chicken thighs, trimmed of any visible fat
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1 teaspoon ground black pepper
  • 2 teaspoons kosher salt
  • 1 14.5-ounce can (1.5 cups) light coconut milk
  • 1 teaspoon fish sauce
  • 1 cup fresh cilantro, roughly chopped

  1. Prep garlic, ginger, jalapeno and onion for chopping.
  2. I used the food processor to save time. First, I put in the garlic, peeled ginger and jalapeno (all cut into chunks. Pulse a couple times until just chopped and then add in onion sections. Pulse a couple times.
  3. Trim chicken thighs of any visible fat and set aside. Measure spices into a small dish.
  4. Heat a heavy-bottomed pot or dutch oven (or soup pot if that is all you have) over medium high heat. Add oil and once hot, add onion and garlic mixture. Cook 5 to 7 minutes, stirring occasionally, until soft.
  5. Add in trimmed chicken thighs and cook for another 5 minutes or so until they begin to brown, flipping once.Now, add in the spice mixture and cook for 1 minute until fragrant, stirring to coat the chicken.
  6. Pour in coconut milk and fish sacue and bring to a boil. Immediately cover, lower to a simmer and cook for 30 minutes, stirring occasionally.
  7. Remove chicken thighs to a cutting board and cube into 1″ pieces, set aside. Meanwhile, turn up the light under the coconut milk sauce until it is boiling.
  8. Slightly lower the light, keeping a nice strong simmer and reduce sauce for 15 to 20 minutes, stirring frequently. Add chicken back to sauce, remove from heat, toss in cilantro and stir.
  9. Serve hot over rice or with Naan and Enjoy!