Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Chicken Stew (with Tomato)

A gentle, coconut milk-based stew with soft vegetables and whole spices floating in a pale, fragrant broth. Kerala stew is quiet comfort food — not loud with chilli, but warm with cardamom and black pepper.

Ingredientsfor 4 servings

1/2 kg Chicken
4 nos Onion sliced, medium size
3 nos Green chillies sliced length wise
Ginger garlic paste - 2 tsp
2 nos Tomato sliced, medium size
2 nos Potato sliced in 1 cm pieces, medium size
2 nos Coriander leaves long Leaf
2 nos Curry leaves
1 cup Coconut milk , thick — optional
1/2 cup Coconut milk thin
1 tsp Vinegar
Salt, to taste
4 small Cinnamon (Karugapatta)
4 nos Cloves (Grambu)
3 nos Cardamom — crushed (Elakka)
1 ½ Chilli powder
½ tsp Garam Masala
¼ tsp Black pepper powder
½ tsp Black Pepper corns — crushed
4 tsp Oils

Preparation

Step 1
Cut Chicken into small pieces and mix it with half table spoon of Chilli powder and 1 tsp of Vinegar and keep it for 30 minutes.
Step 2
Set a pan over medium heat and pour in the oil.
Step 3
Add Onion and cook until golden color. :- Add a bit of Salt for softening the onions fast.
Step 4
Add Ginger-garlic paste and Green Chillies and Let it cook for 5 minutes or till the paste turns a bit brown.
Step 5
Add Curry leaves, Coriander leaves, Tomato and cook it, stirring for 10 minutes or till the tomato is completely mixed.
Step 6
Add Cinnamon, Cloves, Cardmom and cook until you get the aroma.
Step 7
Make a little space in the middle of the pan and put the remaining Chilli powder, Pepper powder and Garam Masala.
Step 8
Mix it well till the masala is completely mixed with onions for 5 minutes.
Step 9
Add Chicken to the pan and mix it well.
Step 10
Close the pan and allow to heat at a low flame for 10 minutes.
Step 11
Add thin Cococnut milk along with sliced Potato. :-Thin coconut milk is not required if the chicken contains more water.
Step 12
Close the lid and cook till the chicken is done.
Step 13
Once the chicken is done, turn of the flame and add thick Coconut milk along with crushed Pepper corns and Stir everything together thoroughly with the cooked chicken.
Step 14
Move the curry to a separate pan and check salt.
Step 15
Close the lid and keep for around 15 minutes.
Step 16
Serve it with Appam or Chappathia.a!

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Traditional Kerala Cabbage Thoran

This thoran we can see in kerala sadyas ,0nam and marriage sadyas.

15 min|6 servings|4.5

Seafood

Toddy Shop Crab Roast

an iconic dish that holds a special place in Kerala’s vibrant culinary heritage.

30 min|4 servings|4

Side Dish

Tomato Chutney For Idly/Dosa | Thakkali Chutney

Tomato chutney, also known as Thakkali Chutney in Tamil, is a quintessential South Indian condiment that pairs perfec...

15 min|2 servings|5

Side Dish

Tomato Mango Chutney

A perfect accompaniment to a variety of dishes, adding a burst of flavor to your meals.

30 min|4 servings|5

Ingredientsfor 4 servings

1/2 kg Chicken

4 nos Onion sliced, medium size

3 nos Green chillies sliced length wise

Ginger garlic paste - 2 tsp

2 nos Tomato sliced, medium size

2 nos Potato sliced in 1 cm pieces, medium size

2 nos Coriander leaves long Leaf

2 nos Curry leaves

1 cup Coconut milk , thick — optional

1/2 cup Coconut milk thin

1 tsp Vinegar

Salt, to taste

4 small Cinnamon (Karugapatta)

4 nos Cloves (Grambu)

3 nos Cardamom — crushed (Elakka)

1 ½ Chilli powder

½ tsp Garam Masala

¼ tsp Black pepper powder

½ tsp Black Pepper corns — crushed

4 tsp Oils

Preparation

Step 1

Cut Chicken into small pieces and mix it with half table spoon of Chilli powder and 1 tsp of Vinegar and keep it for 30 minutes.

Step 2

Set a pan over medium heat and pour in the oil.

Step 3

Add Onion and cook until golden color. :- Add a bit of Salt for softening the onions fast.

Step 4

Add Ginger-garlic paste and Green Chillies and Let it cook for 5 minutes or till the paste turns a bit brown.

Step 5

Add Curry leaves, Coriander leaves, Tomato and cook it, stirring for 10 minutes or till the tomato is completely mixed.

Step 6

Add Cinnamon, Cloves, Cardmom and cook until you get the aroma.

Step 7

Make a little space in the middle of the pan and put the remaining Chilli powder, Pepper powder and Garam Masala.

Step 8

Mix it well till the masala is completely mixed with onions for 5 minutes.

Step 9

Add Chicken to the pan and mix it well.

Step 10

Close the pan and allow to heat at a low flame for 10 minutes.

Step 11

Add thin Cococnut milk along with sliced Potato. :-Thin coconut milk is not required if the chicken contains more water.

Step 12

Close the lid and cook till the chicken is done.

Step 13

Once the chicken is done, turn of the flame and add thick Coconut milk along with crushed Pepper corns and Stir everything together thoroughly with the cooked chicken.

Step 14

Move the curry to a separate pan and check salt.

Step 15

Close the lid and keep for around 15 minutes.

Step 16

Serve it with Appam or Chappathia.a!