Waitrose Cricket Cook Off – Kia Oval: South Indian chicken, bean & coconut stew

The Waitrose Cricket Cook Off will crown a winner from ten rival chefs from cricket grounds around the country, voted for by our customers. Kapil Kaushik, - Head Chef at the Kia Oval in London - shows you how to make his entry, South Indian chicken, bean & coconut stew. This simple, flavoursome stew uses a subtly spiced coconut milk base and will be served to the teams visiting The Kia Oval from Sri Lanka and India this summer.

DURATION 0:02:46

Tags: Waitrose Cricket Cook Off, cricket, South Indian cuisine, beans, coconut, Indian food, stew,

Recipe - Serves: 2


3 tbsp olive oil
3-4 dried curry leaves
20g fresh root ginger, peeled and finely chopped
1 red onion, finely diced
2 organic British free range chicken breasts, cut into 2cm dice½ red chilli, finely chopped
200ml chicken stock
100g green beans, trimmed and cut into 2cm pieces
200ml coconut milk
1 tbsp chopped coriander


1. In a large saucepan, heat the oil and fry the curry leaves for 1 minute to release the flavours. Add the ginger, onion, chicken and chilli, and sauté for 3-4 minutes.

2. Add the stock to the pan and simmer for 3-4 minutes until the liquid has reduced by half. Add the green beans and coconut milk and cook for a further 4-5 minutes until the beans are tender and the chicken is cooked through with no pink meat.

3. Sprinkle with the coriander. Serve with steamed basmati rice and lemon wedges for squeezing over.

Nutritional Info

Typical values per serving:

Energy 2,282kJ/549kcals
Fat 40.9g
Saturated Fat 19.5g
Carbohydrate 13.9g
Sugars 9g
Salt 1.2g (excluding rice)

2.6g fibre, 31.3g protein

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