Chicken Stew with Vegatables (Preparation Time: 45 minutes; Serves:4)
Guest Blogger: Madhubanti Roy

My grandma’s version of the recipe used all parts of the
bird – the drumsticks, the breast, the thighs and the wings. She limited the
oil / grease. She added the vegetables and balanced taste with nutrition.
When my mom stewed the chicken she ran into a problem. My
brother and I both wanted only drumsticks and every serving turned into an
altercation – she had to arbitrage each time which was not pleasant. So she switched
to an all drumsticks version.
On my part, I stylized the finish. I added some premium vegetables
and garnished with egg drops. This was staple
dinner when I was growing up and now the same for my kids.
Ingredients
4 chicken drumsticks / chicken legs
2 medium size onion, finely chopped
1-2 tomatoes, finely chopped
3/4 tsp ginger garlic paste
2 carrots, cut into big pieces
5-6 beans, cut half
7-8 big florets of broccoli
Half raw papaya, chopped into big pieces
1 beetroot, chopped into big pieces (optional)
Few cabbage leaves (optional)
2 potatoes, cut into halves
Whole spices: 2-3 peppercorn, 1 clove, 1/2 inch cinnamon stick
1 tbsp oil of your choice
1 tbsp butter
Chopped cilantro/coriander leaves
Salt to taste
Freshly crushed black pepper
1 tbsp all purpose flour/maida
3 tbsp milk
Steps
Ingredients
4 chicken drumsticks / chicken legs
2 medium size onion, finely chopped
1-2 tomatoes, finely chopped
3/4 tsp ginger garlic paste
2 carrots, cut into big pieces
5-6 beans, cut half
7-8 big florets of broccoli
Half raw papaya, chopped into big pieces
1 beetroot, chopped into big pieces (optional)
Few cabbage leaves (optional)
2 potatoes, cut into halves
Whole spices: 2-3 peppercorn, 1 clove, 1/2 inch cinnamon stick
1 tbsp oil of your choice
1 tbsp butter
Chopped cilantro/coriander leaves
Salt to taste
Freshly crushed black pepper
1 tbsp all purpose flour/maida
3 tbsp milk
Steps
- Heat oil in a pressure cooker and add whole spices
- Follow with onion and saute till the onion becomes translucent
- Now add tomato and saute for some more time
- Add chopped vegetables followed by chicken, ginger garlic paste and salt
- Saute for about 10 minutes
- Add enough water to cover the ingredients
- Add a pinch of sugar and adjust the salt if required
- Cover and cook through 2 whistles and additional 5 minutes on low heat, until the chicken is tender
- In a bowl, dissolve about 1 tbsp of all purpose flour in 3 tbsp milk
- Take the cooked chicken and veggies off the heat, let it cool for 5 minutes, then add the milk, mix well and cook for 5 more minutes
- Sprinkle freshly crushed black pepper, and finely chopped cilantro
- Serve hot in a bowl and add a dollop of butter, this stew tastes best with toasted bread. However you could also eat it with roti or rice
Comments
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