Chicken Stew

Ingredients

• • Chicken (medium, cut into 8 pieces) - 800 grams
• • Oil - 4 tablespoons
• • Onions (small, cut into 4 pieces each) - 2
• • Garlic (crushed) - 8 flakes
• • Ginger (chopped coarsely) - 3 inch pieces
• • Laungs/Cloves - 4
• • Saboot kali mirches/Pepper corns - 4
• • Tej patta/Bay leaf - 1
• • Dalchini/Cinnamon - 1 stick

Ingredients - Vegetables

• • Carrot (cut into chunks) - 1
• • Potatoes (peeled whole) - 4
• • Beans (prepare: cut into 2 inch pieces) - 1 cup
• • Capsicum (prepare: deseeded & cut into 1 inch chunks) - 1
• • Cornflours (prepare: dissolved in cup water) - 3 teaspoons
• • Worcestershire sauce - 1 teaspoon
• • Soya sauce - 1 tablespoon
• • Tabasco sauce - a little

Method

• 1. Heat oil in a heavy bottomed pan.
• 2. Add onion, garlic, ginger, laung, pepper corns, tej patta & dalchini.
• 3. Stir for 2 minutes.
• 4. Add chicken and dry cook for 5 minutes till the chicken turns golden.
• 5. Add 4 cups water. Boil.
• 6. Cover & cook on low flame for 20 minutes, till chicken is tender.
• 7. If you desire to pressure cook the chicken, add only 3 cups water and give 2 whistles.
• 8. Remove from fire. After the pressure drops, check the chicken to see if it is tender.
• 9. Remove chicken pieces from the stock.
• 10. Strain & reserve the stock, discarding the solids.
• 11. Keep the chicken pieces aside.
• 12. Heat 1 Tablespoon oil. Add all vegetables except capsicum.
• 13. Stir fry for 3-4 minutes.
• 14. Add stock of chicken. Boil. Add sauces, salt and pepper.
• 15. Add cornflour paste. Boil. Add salt and pepper to taste.
• 16. Add chicken and capsicum. Give 2 boils. Remove from fire.
• 17. Serve with garlic or onion bread or boiled rice.