Skip to main content

Chicken Stew

 

Chicken Stew is quite a different recipe than the other chicken curries. The gravy is thin, mildly spices and is easy on the stomach, Cooked with carrots and potatoes. You can add green beans and baby onions to give it a rich taste. The chicken slow cooked hence the flavour of the stew intensifies more.

Serve with a hot steaming bowl of rice on a Sunday afternoon lunch.





Ingredients

  • 600 g Chicken
  • 2 medium potatoes
  • 2 carrots
  • 2 tomatoes
  • 3 green chilies
  • 3 medium onions ( finely chopped )
  • 2 Cinnamon sticks
  • 15-20 black peppercorns
  • 4 green cardamom
  • 5-8 clove
  • 1 bayleaf
  • 2 tsp ginger garlic paste
  • 1 tsp black pepper powder
  • 1/2 tsp red chili powder
  • 1/2 tsp Garam Masala powder
  • 1.5 tbsp refined flour
  • 1/2 cup milk
  • Vegetable oil as required
  • salt as requited






Method
  1. Cut the potatoes into quarters, the carrots into 5 cm pieces and chop the tomatoes and green chilies.
  2. Lightly saute the potatoes until they develop nice and golden edges.
  3. In a kadai add some oil and sear the chicken. Do not over fry, just the golden brown edges.
  4. In the same oil, add all the whole spices on low heat and add the onions.
  5. Add some salt and fry the onions, just when they are just about to turn golden, add 2 tsp ginger garlic paste.
  6. Now add the green chilies, and the chopped tomatoes. 
  7. When the tomatoes are soft, add the black pepper powder and the red chili powder.
  8. Mix it well, add little splashes of water if necessary.
  9. Now add the seared chicken, and coat it well with the masala, cover and cook on low heat.
  10. Once the chicken is 80% done add the fried potatoes and the carrots. Mix it all together.
  11. Now add 4 cups of water, and let it cook on low flame for 15 minutes.
  12. Add garam masala and mix it well
  13. Roast refines flour on slow flame and  let it cool in a cup, as it cools down add milk and mix. There should be no lumps. The slurry is ready
  14. Now add the slurry to the chicken stew, while stirring at the same time.
  15. Once the desired consistency is reached, turn off the gas and serve immediately.


Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Easy Malai Kofta

Mostly eaten with naan and roti, Malai Paneer is a dish of its own significance, the rich creamy base along with the tartness of the tomatoes makes it a wonderful dish for a weekend dinner. Its origin is from the Mughlai cuisine and is quite new to this era. Needless to say that the gravy is silky smooth and the kofta balls are placed right on top of the gravy as soon as they are deep fried. Crunchy from outside and soft from inside. Preparation time : 15 minutes Cooking time : 20 Minutes Serves : 3 person Ingredients  2 medium Potato, boiled and grated 150 g cottage cheese salt to taste A pinch of baking soda 2 tbsp Cornflour 1/2 tsp black pepper powder 1 inch ginger, grated Oil for deep frying For Gravy 1 tsp clarified butter 2 tbsp vegetable oil 2 bay leaf 2 medium onions 2 medium tomatoes 5 green cardamom 1 tsp cumin 1 inch ginger 8 cloves of garlic 8-10 cashew 1 tsp black pepper powder 1.5 cup water 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp coriander powder 3 t...
Post a Comment
Read more

Chicken Kofta Curry

  Chicken Kofta curry, in undoubtedly a favourite among every non vegetarian household. The tender kofta that sits in the delicious gravy enriches itself with its flavour. We often find this dish in the restaurant menu and we tend to avoid it making it at home. Follow the steps and you are just there, the proper restaurant style chicken kofta curry that can be adjusted as per your taste and liking. Goes well with a butter naan, a dish that is capable enough to bring families together for lunch or dinner.   Ingredients For the curry 3 onions 2 medium tomatoes 3 tbsp oil 1 inch cinnamon 4 green cardamom 5 cloves ½ mace Salt 1.5 tsp ginger garlic paste 1 tsp red chili powder 1 tsp turmeric powder ½ tsp cumin powder 1 tsp coriander powder ½   tsp sugar 3 tbsp yoghurt 3 cups hot water 1 tsp garam masala powder 3 tbsp fresh cream 1 tsp kewra water   For marination 500g chicken mince 1 onion 3 green chilies 2 slices of white b...
Post a Comment
Read more