Monday, August 29, 2011

Chicken Stew

200 gms Chicken
1 onion (thinly sliced)
2 cloves Garlic (Crushed)
1 " inch Ginger (Crushed)
1 Carrot (Diced)
1 Potato (Diced)
1/2 cup Frozen peas
1 Dry chilli
1 Cinnamon Stick
2 Cloves
3 tbsp Corn flour
1/4 cup Chicken stock
2 tbsp Butter/oil
1/2 tsp Freshly grounded black pepper
1 Spring onion (sliced into 1" inch thickness)
Salt to taste

  • Wash, clean and remove the chicken skin and cut it into 2 cm cubes. Drain well.
  • Toss the chicken cubes in the corn flour to coat them evenly. Remove it and leave them on a dry plate.
  • Heat butter/oil in a wok, add cinnamon stick, cloves and dry chilli. Fry for 2 mins.
  • Then add the crushed garlic, ginger, sliced onion and fry till onions are slightly browned. This step is crucial as it imparts a nice aroma and flavour to the stew.
  • Now add the tossed chicken and fry till it is light brown. Then add the chicken stock and bring to boil and simmer for 10 mins.
  • Add the carrot and potato. Stir well, boil over low heat for another 15 mins. Then add the peas and let it cook till the vegetables and chicken is tender.
  • Season the stew with freshly grounded black pepper and salt. 
  • Garnish the chicken stew with chopped spring onions and serve it hot with toasted french loaf.

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