According to Meta ,Chicken stew is the most sought after Recipe in the winter season in India. Though the cold has reduced now and we are looking forward to the transition in the season, what hasn’t reduced is the love for different chicken recipes.
For example here in India, every state has it’s own special version of Stew Recipe, some well-known Chicken stew Recipes are Chettinad chicken stew, bong chicken,Goan Chicken stew. Therefore it make’s Stew the most popular recipe. Especially in the Southern and North Eastern states of India.
There is also a lot of historical influence, according to Meta. It was introduced or got introduced during the Colonial Era by the Britishers, in the later period the French,Portuguese brought their own versions and techniques.which obviously Indians improvised to their taste and liking.
India being the land of aromatic spices added it’s spicy element to the then bland chicken stew making it even more tasty and amazing treat (IN God’s own country-Kerala, it has an amazing name Chicken Ishtew 😅 ) IN Northeast where it is usually cold,it’s a patent dish to have a warm soup of soulful bliss.
Goa with it’s Portuguese element has given it a unique twist,so with so many variations The Indian cook and chefs have taken this stew to quite another level.
I learnt making stew from my mother in law, she was a fabulous cook,who loved cooking and welcoming guests, when you have a great guru,the student shines sooner or later. In my case it was later, when after her demise, the mantle of cooking came to me.I will not say that I was very happy to take such a huge responsibility, I was a new mother and all this sudden change was quite unexpected, we had a big joint family then.At that point it made me feel overwhelmed, scared but all these situations are what make you. Today I thank God for all the experiences good or bad because now I know those experiences shaped me.After her death,I came out of her shadow and started experimenting and cooking her recipes,at the same time trying to learn more and better ways to become efficient in being a good cook.
Chicken stew was one of her trademark Recipe, She being one of the few Early Homescience Grad in my town. In those days, people were actually unaware such a study existed. After learning the basic nuances of making stew from her,I looked for a version of recipe which will resonate with my taste.I do like stew but not too bland.The stew she made had English influence.
After tasting different styles,I fell in love with the Irish Style of making chicken stew, I used this style and made it my own by adding my touch to it,so basically This stew is a mix of both cuisine,Irish and Indian (Irish style with Indian Spices 😄) I hope you will find this stew recipe interesting and comforting for your cold winters.
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# Ingredients & Cooking techniques:
Indian chicken stew recipes often include aromatic spices, the reason why they are so much better, tasty and amazing. Not to forget Easy-to-make, Nutritious, Healthy as they incorporate lots of vegetables in it,making it the perfect one pot meal. You can eat it with simple bread or have it as soup or side dish or welcome dish.
- Some of the often used aromatics and Ingredients are:
- Chicken pieces (Bone in or Boneless)
- Spices ( Cumin,coriander,home made masala or garam masala turmeric, chilie, peppers 🌶)
- Coconut milk or equivalent.
- Vegetables
- Herbs.
- Onions
- For white sauce : Refined oil,All purpose flour, milk,cream (optional)
Chicken stew the Indian way.
Course: Authentic Indian Recipes, Chicken Recipes, Easy to make., Indian cuisine, Lunch Dinner., Mains., Non- vegetarian.Cuisine: Indian, IrishDifficulty: Medium, Knowledge of cooking and ingredients required8
servings30
minutes40
minutes300
kcalIngredients
chicken : 1 kg (boneless or bone-in-piece)
Onion : 2 medium or 1 large cut into bite size pieces.
Potatoes : 2 medium cut into bite size pieces
Carrots : Nice red 2 ( cut into bite size pieces, )
Cauliflower : 1 small whole or 1 medium (half of it,cut into bite size pieces)
French beans : 1/4th kg cut into bite size pieces
Green Peas : 1 bowl.
Shallots : (small onions) : 1 bowl(small 7 to 8 )
Green chilies : 4 whole,slit in between
Ginger garlic paste
Masala Elaichi (Black cardamom) : 2 to 3 pods.
Cinnamon stick : 2,(1 inch)
Cloves : 5 to 6
Black pepper : 8 to 1o
Oil : According to your taste and preference( olive or vegetables oil or butter will do)
Salt: to taste
- Making the white base sauce :
Oil : 1TSP (teaspoon)
All purpose flour or maida : 2 TBSP ( tablespoon)
Milk – around 2 cups,warm in temperature
(Optional- if you want to add a bit of spice like the Indian Garam masala, pinch of turmeric) You can use your own homemade masala.
Directions
- Heat the pan, add oil or butter according to your preference and saute the cardamom, cinnamon,cloves and black peppercorns( the whole spices which you will be using) a minute or so,now add the bay-leaves,3 to 4 green chilies slit in the middle.
- Now,add the meat and saute it on high temperature, so that all the juices get mixed with the flavors of the whole spices. Saute it nicely and add a little water to Steam the tender chicken in the aromatic spices.Add the ginger garlic paste and stir again, (when the water reduces)
- Start adding the vegetables starting from onion potatoes. At this stage add the vegetables in the order of which takes more time to cook like French beans, carrots,cauliflower, peas etc to the ones like shallots which can be added near to the end.(You can add all the vegetables of your choice or those which are readily available in your kitchen, it’s completely upto you)
- Add enough water to get the vegetables cooking evenly with the meat add salt to taste. When all the vegetables and the chicken meat are nearly cooked add the garam masala,pinch or 2 of turmeric.
- If you are going to make the recipe in pressure cooker,pressure cook for 10 to 15 minutes on medium flame or the chicken will become fall apart.we do not want the chicken to get minced and fall apart.
- When nearly done add the white sauce, cook the sauce till it thickens,add to the stew let it to simmer, do not allow lumps to form keep stirring and do not allow the meat or vegetables to overcook. (keep an hawks eye)
- White Sauce Recipe :
- To make the white sauce, heat oil in a pan,till the oil heats,create a slurry of flour, add this slurry to the heated pan and stir,do not allow the lumps to be formed, add warm milk,cook the sauce till it thickens to gravy like consistency.
- Add this sauce to your vegetable and chicken mix,cook till it all comes together wonderfully without over cooking the vegetables or the chicken.
- While serving add cream,garnish well with coriander and serve with toasted bread or boiled rice.
Notes
- It’s an amazing recipe which can be made with many vegetables and different types of meat.
- Keep medium-rare or it doesn’t taste good with fall apart meat.
- You can create a vegetable stew by skipping the meat element completely.
- You can create a different style similar to the Kerala stew by adding coconut milk, you can choose soy milk too.
- It’s completely upto you,to choose the style which suits your taste bud.Happy cooking
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Very tasty recipe