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

November 3, 2019

CHICKEN STEW

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ANGLO-INDIAN CHICKEN 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
Ingredients

1 kg 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 
1 tomato chopped finely
1 teaspoon ginger garlic paste 
Salt to taste
2 green chillies slit lengthwise 
2 onions sliced
1 tablespoon chopped mint leaves           
2 tablespoons flour
Cook the Chicken along with the potatoes, carrots, peppercorns, green chilies, tomato, 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 stew and simmer for 5 minutes.  
Serve hot with bread or Hoppers.
Article written by Bridget White-Kumar
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