Chicken Stew with Vegatables (Preparation Time: 45 minutes; Serves:4)

Guest Blogger: Madhubanti Roy

Just like the Hooghly flows down three generations (Bhagirathi, Alaknanda and the Ganges) this special recipe has been enriched by three generations of my family. My grandmother perfected the basics and handed down the paper to my mom. I inherited and appended my own elements. Now you can take it along your own discovery course.

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

• 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