Chicken Stew, the stew has been made since ancient times. The world’s oldest known evidence of stew was found in Japan. In Sub continent, the origin is typical Anglo Indian dish can be traced back to the advent of the European in India. The cuisine they left behind was a result of reinventionaly reinterpreting into a completely new cuisine came into existence. Chicken Stew is healthy meal with tender meat and soft onion that can be made on stove top.
Here we are making with chicken, let’s try this recipe.
https://www.youtube.com/watch?v=ge_lSU_MBOw&t=36s
Ingredients:
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1 |
Chicken pieces.(washed). | 500 gm. |
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2 |
Garlic Paste. | 01 tbsp. |
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3 |
Ginger Paste. | 01 tbsp. |
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4 |
Salt. | 01 tbsp. or to taste. |
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5 |
Onion. (sliced). | 05 medium. |
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6 |
Cooking oil. | 1/2 cup. |
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7 |
Crushed Coriander. | 01 tsp. |
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8 |
Yogurt (Without water). | 01 cup. |
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9 |
Green chilli. (roughly sliced). | 05-06 in No. |
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10 |
White cumin seeds. | 01 tsp. |
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11 |
Black pepper. | 10-15 in No. |
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12 |
Cloves. | 04-05 in No. |
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13 |
Cinnamon. | 01 piece. |
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14 |
Bay leaves. | 02 in No. |
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15 |
Coriander leaves (for garnishing). | As per taste |
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16 |
Ginger Julien cut (for garnishing). | As per taste. |
Procedure:
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1 |
Heat oil in a vessel, add white cumin seeds, sauté for few seconds, add black pepper, cloves, cinnamon and bay leaves, fry it then add sliced onion sauté it, cover and cook it on low flame as colour of onion not changed. |
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2 |
After 5 minutes stir well and cover it, do repeat this step 2-3 times as onion was fully tender without changing of colour. |
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3 |
Add chicken pieces, stir well and cover it, cook on low flame for 5 minutes. |
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4 |
Dry all water, add ginger garlic paste, mix well and cook for 10 minutes. |
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5 |
Now add salt, crushed coriander and yogurt, mix well and fry it until oil is separated, add green chilli, cook for few seconds and garnish it with coriander leaves and Julien cut ginger. |
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6 |
Delicious Chicken White Stew is now ready to serve. |
Thank You,
Yums food