Recipe for chicken stew with ginger
I’m leaving for Bangalore in two days and it was time to empty out the perishables in the fridge. That included – marinated chicken, open pack of coconut milk, ginger and coriander leaves. I didn’t have enough ingredients for a curry, but I sure have enough for a stew. This one turned out pretty good. Fragrant with ginger and turmeric and fresh with the coriander, this took me 10 mins to whip up at the end of the day for dinner.
Boneless chicken – 1 breast cut into cubes
Coconut milk – 100 ml (I had half an open pack)
Turmeric powder – Almost 1 tsp
Ginger – 2 inch piece sliced
Paprika/chilli powder, salt, ginger garlic paste – 1 tsp each to marinate the chicken in
Coriander leaves – handful chopped
Olive oil – 1 tbsp
Optional – chopped vegetables like bell peppers, mushrooms, broccoli and the likes
Heat the oil in a pan and saute chicken in it for 3-4 minutes.
Add ginger and a splash of water (about half a glass) and let the chicken cook for another 3 minutes on low flame.
Add coconut milk, turmeric, any vegetables you have and salt.
Cook for another 2 minutes or till the chicken is done and tender. It shouldn’t take long since the pieces are small.
Take off heat and garnish with coriander leaves.
Note: You can add cumin seeds or any other spices you’d like while the chicken cooks.