Friday, 27 May 2016

Chicken Stew

After a marvelous vacation in Goa and gorging on spicy Goan cuisine my heart was craving for some home cooked simple and delicious chicken stew and rice. Though pretty much excited about relishing some exotic and awesome seafood for about a week, there is nothing like some homemade soul food I thought to myself. So the last Sunday was a simple and wholesome 'chicken stew day' with minimum spices. This stew is a solace to those who are looking for a break from continuous consumption of rich and spicy food. It’s very nutritious and easy on your stomach when the heat is relentless, soaring above 40 degree Celsius and though less spicy it’s not at all bland.

The way I made it:


  • 1 kg chicken regular cut
  • 5 onions chopped
  • 1 tsp ginger paste
  • 1 ½ tsp garlic paste
  • 4 carrots peeled and cut length wise
  • 15 beans whole
  • 3 potatoes cut in big cubes
  • ½ cup warm milk
  • 3-4 green cardamoms
  • 1 stick of cinnamon (1 inch)
  • 3-4 cloves
  • 7-8 black peppercorns
  • 1 bay leaf
  • Salt and sugar to taste
  • Refined oil as per requirement
  • 1 tablespoon of ghee/clarified butter to drizzle on top


Step 1:

Heat oil in a pressure cooker and add the whole spices, wait for the splutter. Add the onions, sauté. When golden add the ginger garlic paste and continue to sauté. Add chicken and fry well for some minutes.

Step 2:

Add the vegetables, salt and sugar and continue to stir. Add milk and a cup of water. Close the lid and cook for 5-7 minutes. Wait for the steam to escape on it’s own.

Step 3:

Open the lid and drizzle ghee on top and serve hot with steamed rice or any bread of your choice. Heavenly….

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