Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

January 28, 2009

Chicken, Potato and Stew

Ingredients 1 kg chicken cut into medium pieces 2 tablespoons oil 2 potatoes peeled and cut into quarters 1 cup […]

Ingredients
1 kg chicken cut into medium pieces
2 tablespoons oil
2 potatoes peeled and cut into quarters
1 cup of chopped vegetables such as peas, carrot, cauliflower etc
1 teaspoon peppercorns
1 tomato chopped
½ teaspoon chopped ginger
½ teaspoon chopped garlic
Salt to taste
3 green chillies slit
2 onions sliced
A few mint leaves
2 tablespoons flour

Cook the Chicken along with the potatoes, vegetables, peppercorns, green chilies, tomatoes ginger, garlic, mint, salt, and sufficient water till tender.
Make a thin paste of the flour with about ¼ cup of water. In another pan heat the oil and fry the onions till golden brown. Add the flour paste and fry along with the onions for some time. Add the cooked chicken and potatoes and simmer for 5 minutes. Serve hot with bread or Hoppers.

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Article written by Bridget White-Kumar
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