By Rajlakshmi
April 9, 2026
This chicken stew recipe is just every bit of that classic British-style stew of yesteryear, loaded with creaminess, whole veggies and chicken bust. It is a visual treat at first, and a sumptuous meal later.
600g chicken 250g baby potatoes 250g baby onions 250g regular onions 250g carrots 250g beans 250g green papaya 4 pcs bay leaves 5g white pepper 15g ginger 75g butter 150g milk 30g maida 18g salt 3 cups water ½ tsp MSG
Make the chicken broth using the chicken, bones and bay leaves. A pressure cooker can also be used.
Add the baby onions, baby potatoes, carrots and salt. Cover partially so that the liquid boils slowly.
After 10 minutes, add papaya and the chicken pieces, and add half a teaspoon of MSG. Cover partially and simmer.
Add green beans and cook for 15 more minutes before turning off the stove.
Separate the chicken pieces and vegetables from the stock and keep them separately.
In a pot, heat butter, add the boiled onion paste, then add ground white pepper.
Stir well and cook on low heat. Make a slurry of cold milk and maida and add it. Let it come to a boil.
Add the chicken and the vegetables back into the pot. Mix everything well and cook for 2-3 minutes. Serve!