Wednesday, 9 October 2013

Chicken Stew - Indian Style

This is a simple recipe using chicken and vegetables simmered over low heat with very less spices and oil.


  • Chicken - 500 gms
  • Onion - 3, chopped
  • Ginger Paste - 1 tbsp
  • Green chilli - 5
  • Mixed vegetables - copped, 1 cup
  • Bay leaf - 2
  • Whole garam masala - 3
  • Salt, sugar, turmeric - as required
  • Butter - 1 tsp
Add butter in a wok and when it is hot, add the bay leaf and garam masalas. Immediately add the chopped onions with green chilli and fry well.
Add the vegetables and stir fry for 30 seconds.

Add the chicken pieces with pinch of salt and turmeric and mix well with vegetables. Add 2 cups of hot water to chicken vegetable mixture and let it boil for some time.

Cook till the chicken and vegetable is tender. Adjust the seasoning. When it is done, sprinkle some chopped coriander leaves and keep covered. Serve hot with tawa roti.

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