Chicken stew is a very comforting dish for a cold evening, or when you just need something warm and filling. This delicious harmonious fusion of flavours and warmth is produced by simmering tender chicken, refreshing vegetables, and aromatic herbs. With its roots in the kitchens of countless countries across the world, there are probably as many recipes for chicken stew as there are estimations in mathematics, each form varying according to what was at hand locally and how cooking had been done naturally since the earliest times of that region. We use here an especially elegant rendition, balancing simplicity and depth, ideal for newbie cooks as much as for a more experienced chef. There are countless ways of improvising with chicken stew; you can make it with whatever's available. That's because it feels light and fresh with bright vegetables and herbs, or rich and full of garlic and thyme-one is always in good humor when preparing this recipe. This chicken stew is very forgiving and almost impossible to get wrong. With winters approaching this is an excellent addition to your cookbook.

• 4 chicken breasts
• 1 large potato
• 1 large carrot
• 1 small capsicum
• Tomato
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/4 tsp garam masala powder
• 1/4 tsp cumin powder
• Salt
• Black pepper powder
• 6 tbsp cooking oil

• Wash and peels the potatoes, bell peppers and carrots.
• Dice both the vegetables into bite-size pieces and leave them aside for the time being.
• Keep the bell peppers separate as they need to be added to the stew later than the potatoes and the carrots.
• The chicken breasts need to be thoroughly cleaned and cut into long strips.
• Into a heavy-bottomed pot, add half the oil. Once the oil is hot, add the chicken strips along with salt, pepper and paprika.
• Turn the strips over and keep them on a medium flames till they are cooked.
• Once cooked, remove the chicken strips from the pan and set them aside.
• To the same pot, add the rest of the oil along with the potatoes and carrots.
• Add salt and pepper to taste and stir the vegetables until they turn slightly brown.
• Now add the bell peppers.
• Once the peppers begin to soften, add the turmeric, red chilli powder, garam masala and cumin powder.
• If you wish to add tomatoes to the stew, this is when you do it.
• Add a little water to move things along.
• Once the gravy has come together and the oil begins to separate, add the cooked chicken strips.
• Mix well so that the gravy properly coats the chicken.
• Add 4 cups of water and bring the stew to a boil.
• Check if the potatoes are soft and when they are, you can turn the flame off.
• Add additional water, salt and pepper to get the consistency and taste that you like.
• Garnish with coriander leaves.
• Your stew is ready to be served.
• This recipe for chicken stew is best served with warm toasted bread or even with a side of white rice.