ANGLO-INDIAN CHICKEN AND VEGETABLE STEW
This hearty, healthy one-pot meal can be eaten by itself or served with bread or rice. Perfection. A Stew is not only filling, but also low in calories, the fat content is remarkably low, since by trimming the meat the fat is further reduced. It is also an ideal way to get children to eat vegetables, and no vitamins are lost by throwing away the water. The great thing about stews is that they can be tailored to suit your family’s personal tastes and preferences. Don’t like carrots? Leave them out. Have a passion for popatoes? Double up on it. Want to add some wine? Add a dash. More spicy? Add a little more pepper or green chillies. So get adventurous with the flavours and spices. Coconut paste makes lamb stew even more delicious. Try the recipe below
500 Grams boneless chicken cut into medium pieces
2 tablespoons oil
2 potatoes peeled and cut into quarters
2 carrots peeled and cut into small pieces
1 teaspoon pepper corns or crushed pepper
2 tomatoes chopped finely
2 teaspoons ginger garlic paste
Salt to taste
2 onions sliced
2 teaspoons chopped mint leaves
1 cup thick coconut milk
2 cups stock or water
2 pieces cinnamon, 4 or 5 cloves, 1 bayleaf
Heat oil in a suitable pan and add the cinnamon, cloves, bayleaf and pepper corns and sauté for a few minutes.
Add the onions and fry till the onions turn translucent.
Add the ginger garlic paste and sauté for some time
Now add the chicken and stir well. Let it fry for a few minutes till the pieces become firm
Now add the ground pepper, salt and the tomatoes and mix well.
Add the mint and fry till the tomatoes become soft.
Add the chopped vegetables and mix well.
Add the coconut milk and mix well.
Continue to cook for a few minutes
Now add the 2 cups of stock or water.
Cook on high heat till it bubbles well.
Lower the heat and cook on medium or low heat till the chicken and vegetables are cooked and the stew thickens.
Remove from heat and let it rest for 10 minutes before serving
Serve with bread or hoppers