Chicken Stew
The same recipe can be used for mutton / lamb also.
Serves: 3
You will need
1 tablespoon oil
100 g small onion / shallots / chuvannulli, finely sliced
1 - piece ginger, finely sliced
10 cloves ginger, finely sliced
6 green chillies, slit green chillies
1 spring curry leaves
500 g chicken pieces (or mutton / lamb), cut into medium size
3/4 teaspoon salt
100 g small onion / shallots / chuvannulli, finely sliced
1 - piece ginger, finely sliced
10 cloves ginger, finely sliced
6 green chillies, slit green chillies
1 spring curry leaves
500 g chicken pieces (or mutton / lamb), cut into medium size
3/4 teaspoon salt
For coconut milk paste:
225 ml thin coconut milk (if using Maggi coconut milk powder, dilute 25 g Maggi instant coconut powder with 225 ml warm water)
2 teaspoon coriander powder
5 small onions / chuvannulli / shallots, sliced
2 teaspoon coriander powder
5 small onions / chuvannulli / shallots, sliced
Method
For coconut milk paste:
Make a smooth paste of coconut milk with coriander powder and small onions in a mixer.
Final preparation:
In a wide pan, heat oil. Add sliced small onions and fry on a medium heat till pink color. Add ginger, garlic, curry leaves and slit green chillies. Saute for 3 - 4 minutes.
Add chicken pieces and stir well for 5 minutes.
Add coconut milk paste and salt to taste. Cover with a tight lid and cook on a low to medium heat for 30 - 40 minutes or until done / gravy slightly thickens / chicken pieces softens. Serve with Idiyappam (string hoppers / sevai) / Appam / Brown bread ....
Add chicken pieces and stir well for 5 minutes.
Add coconut milk paste and salt to taste. Cover with a tight lid and cook on a low to medium heat for 30 - 40 minutes or until done / gravy slightly thickens / chicken pieces softens. Serve with Idiyappam (string hoppers / sevai) / Appam / Brown bread ....
Delicious looking stew...
ReplyDeleteVery light and with very few ingredients....looks very tasty.
ReplyDelete