Chicken Stew

Chicken Stew

Chicken Stew

Chicken Stew 2

Ingredients needed for Chicken Stew:

4 Chicken Thighs, sliced into medium size pieces

1 Onion, sliced lengthwise/julienne pieces

1tbsp Ginger, finely chopped/paste

 

Chicken Stew

 

2-3 Green Chillies, split into half

Curry Leaves

1 Potato, diced into medium size pieces, I used Rustic Potato

1-2 medium size Carrots, sliced into medium size pieces

1/4cup Frozen Green Peas, don’t thaw

 

Chicken Stew 1

 

2cup Coconut Milk, do check the notes*

1tbsp Garam Masala

Black Pepper Powder, according to taste

Salt

1-2tbsp Coconut Oil

 

Method:

Heat some Oil in a pan & add Onion, Ginger, Green Chillies and Curry Leaves.

Saute until Onion turns transparent.

Add Potato and Carrots.

Saute for few min and add Chicken .

Mix everything well and add Salt.

Carefully add Coconut Milk and mix everything well.

Cover the pan with a tight lid and allow Chicken and Potatoes to cook well.

Don’t forget to stir occasionally.

When Chicken and Vegetables are cooked add frozen Green Peas.

Mix everything well and add Garam Masala and sprinkle some Black Pepper Powder.

Taste Chicken Stew and adjust Salt and Pepper according to taste.

 

Chicken Stew 3

 

Serve Chicken Stew hot with Bread or Appam.

Enjoy!!!!!

 

Notes*:

In this recipe I used boneless, skinless Chicken Thighs. You can use Chicken Breast or even use Whole Chicken, sliced in small pieces.

In this recipe I used Coconut Milk, I usually use Maggi Coconut Milk Powder, it’s very easy to make. On the box it has the direction how to prepare Thin or Thick Coconut Milk. I usually use medium thick Coconut Milk in my Stew.

If you are using canned Coconut Milk make sure to thin it out by mixing in Water. If you have leftover Coconut Milk make sure to store it in an air tight container & freeze for the next use.

If you are using freshly grated Coconut, sprinkle some lukewarm water & squeeze the thick milk first. Later add more water & squeeze the leftover milk from the grated Coconut .

 

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