Chicken Stew with a Difference
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 (1 1/2 lb) chicken
- 3 potatoes, peeled and halved
- 2 1⁄2 tablespoons oil
- 4 cardamoms, pounded
- 5 cloves
- 1 small cinnamon stick
- 1⁄2 teaspoon black pepper
- 2 onions, sliced
- 1 sprig curry leaf
- green chili
- 1 1⁄2 pieces ginger, cut in sticks
- 1 chicken stock cube (optional)
- salt
- 1 1⁄4 cups coconut milk
- 1 tablespoon flour
- 1⁄2 a lemon, juice of
directions
- Heat oil and add the whole spices.
- Twirl them around for 20 seconds and add the onions, curry leaves, chillies and ginger.
- Fry till the onions turn pink.
- (take care that they do not darken).
- Add the chicken and the potatoes plus the cube of stock (if using).
- Sprinkle salt to taste Add to it a cup and a half of water and bring to a boil.
- Lower heat and continue cooking for 15 mins or till the chicken is tender.
- Blend flour and coconut milk and add to the chicken.
- Simmer for 3 minutes.
- Just before serving, stir in the lemon juice and adjust seasonings.
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RECIPE SUBMITTED BY
Honeybeee
New Delhi
I live in New Delhi, India. I am a stay-at-home grandmom. I spend a fair amount of time on the net....and while surfing for a recipe ran into this site. After that; this is it....a one-stop station for every kind of recipe. I have no favourite cookbook but love collecting recipes from any source. I play a lot of scrabble (Any potential scrabblers out there?!) and hate cooking in summers. Temperatures run into the 40 degrees cent. range and our kitchens are not airconditioned!! I love travelling and, given a chance, would take a month long luxury cruise which touched exotic ports! Aaaahhh....pure bliss!!!!