Chicken Stew


This Chicken stew is so simple yet so delicious and yummy. My kids love it and more importantly this is the only way I can get my younger daughter to eat chicken. The stew is like a hearty soup full of goodness and flavour of chicken, with tender pieces of meat falling off the all important bones. I add potatoes, mushrooms, carrots and French beans to it but you can add any vegetable that you have at hand they will just add more flavour and goodness to the dish. I personally love it with some crusty bread as I love to mop up the delicious gravy, my younger one likes it with rice so its seriously upto you what ever you want to eat it with. Please do not even think of making this with boneless cubes of chicken as the flavour is in the bones.



1 medium onion, peeled and thinly sliced

2-3 thin green chillies sliced lengthwise and then chopped very finely

8 large cloves of garlic, peeled

10g fresh ginger, peeled

large handful of fresh coriander leaves, finely chopped

2 medium tomatoes, pureed

2 medium onions, peeled and cut into thick chunks

2-3 medium sized potatoes, peeled and cut into chunks or quarters

2 carrots, peeled and sliced from the centre then cut into big pieces

2 handfuls French beans

100gm of button mushrooms,cut into two halves

650 gm chicken joints or 4 large quarters skinned

2 bay leaves

2 generous tsp ground coriander

1/2 tsp turmeric

3/4 tsp garam masala

1/4 tsp red chilli powder,or to taste

salt, to taste

3-4 tbsp vegetable oil

Heat oil in a large non-stick saucepan add the chicken and brown lightly for 2 minutes, take it out and set it aside, in the same oil add your bay leaves and fry for a few seconds. Add the thinly sliced onion and cook until its light golden.

Meanwhile using a blender, make a fine paste of the ginger, garlic and thick chunks of onion with a splash of water and add to the pan. Cook until all the moisture has dried up and the masala has had a chance to fry (keep stirring occasionally) now add the tomato puree and powdered spices, finely chopped green chilli and salt. Cook on low- moderate heat until oil is released from the masala, around 10 minutes stirring every now and then.

Add the potatoes, carrots, mushrooms and french beans  mix well with the masala and add enough water to cover the vegetables now add your browned chicken and give the dish a good stir. Bring it to a boil, reduce the heat to low and cook until the veggies and chicken are tender around 25-30 minutes. Check and adjust the seasoning stir in the freshly chopped coriander and serve hot with fresh crusty bread. YUMMY!!





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