Chicken Stew

I have gained a reputation for making the spiciest curries in the history of mankind. I couldn’t think of having people over again before I fixed that. Hence, Stew. Also, it’s one of my grandma’s best dishes. She made the best mutton stew. Going back to fixing my reputation – no chillies of any kind were adding in the making of this Chicken Stew.

Chicken – 3 boneless breasts cut up into medium size pieces
Onions – 1 large sliced
Potatoes – 1 large, cubed
Carrots – 1 medium size, sliced
Curry leaves – 1 sprig
Whole pepper – 1 tbsp
Cinnamon – 3-4 1/2 inch pieces
Cloves – 4-5
Cardamom – 4-5
Chicken stock – 1/2 cup (made from stock cubes)
Coconut milk – 1 pack (330 ml)
Salt to taste
Oil for tempering

1. In hot oil add the whole spices – cinnamon, cardamom, pepper, cloves and saute till fragrant.
2. Add sliced onions and saute till they turn soft.
3. Add chicken, potatoes and the stock along with salt. Add 1/2 of water.
4. Cook for 8 – 10 minutes and then add the carrots.
5. Cook for another 6 – 7 minutes.
6. Add coconut milk and simmer for 2 – 3 mins.

Serve with steamed rice.

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