Chicken & Peas Stew | Lonumedhu

Chicken & Peas Stew


Our chicken & peas stew is inspired by some Middle Eastern stews that we’ve had in the past. It tastes really delicious with roshi, so it could be a great alternative to our usual curries.

The flavour is spectacular when made with chicken thighs. But since chicken thighs are not so easy to find all the time, you can use chicken breasts too, and in our experience the stew turns out pretty great in that case as well.

One thing we love about the stew is that with just one batch of cooking, you can feed quite a lot of people, making it ideal for family and friends get-togethers.


Serves: 6-8



  • 400 grams chicken breast or 6 chicken thighs
  • 1 large onion
  • 2 garlic cloves
  • 2 tbsp. oil
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • ½ tbsp. red chilli powder
  • ½ tbsp. ground fennel
  • 2 tbsp. ground cumin
  • 400 grams canned whole peeled tomatoes
  • 2 small tomatoes
  • 1 1/3 cup canned green peas



  1. If you are using chicken breasts, cut every individual chicken breast into three parts. If you are using chicken thighs, make a couple of slits on every thigh on both sides.
  2. Dice the onion, mince the garlic, deseed and chop the tomatoes into cubes, and wash and drain the green peas.
  3. Heat the oil in a large pot, add the onions and cook them until they begin to turn brown.
  4. Add the garlic, give it a good stir and add the chicken, black pepper and salt.
  5. Stir well to combine the contents, switch the heat to very low, cover the pot and let the chicken cook for 15 minutes or until the chicken begins to take on a slightly brownish colour.
  6. Add the chilli, fennel, cumin, and peeled tomatoes, stir to combine and cook on low heat for another 15 minutes.
  7. Add the chopped tomatoes and the green peas and stir well.
  8. Remove the chicken and shred them using two forks.
  9. Add them back to the pot, combine and cook on low heat for another 15 to 20 minutes.

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