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Chicken and Vegetable Stew

 INGREDIENTS:

  1. Chicken Thighs 3-4
  2. Carrot 1 medium cut into strips
  3. Green Papaya peeled and cut into thin strips
  4. Mushrooms 1 cup halved
  5. Cauliflower Florets 1 cup
  6. Potato 1 cut lengthwise
  7. Onion 1 medium, thinly sliced
  8. Tomato 1 finely chopped
  9. Ginger 1-inch, grated
  10. Garlic 6-8 cloves minced
  11. Green Chilis 1-2 
  12. Turmeric Powder 1/2 tsp
  13. Black Pepper Powder 1/2 tsp
  14. Cumin Powder 1/2 tsp
  15. Salt to taste
  16. Oil 2 tbsp
  17. Fresh Coriander Leaves Paste 1/2 cup
  18. Water 3-4 cups
METHOD:
Serving size: 3-4

Season the chicken with salt and turmeric. Heat 1 tbsp of oil in a pan and sear the chicken pieces on both sides until lightly golden. Lightly saute the mushrooms and cauliflower florets. Remove and keep aside.

Heat the remaining oil, add the onion and saute until translucent. Add ginger, garlic and green chilis and cook for a few seconds.

Add the tomatoes and cook until they soften. Add turmeric powder, cumin powder, black pepper powder and salt.

Add the vegetables and the chicken thighs. Pour in water, cover and cook for 20-25 minutes until the chicken and vegetables are cooked. Add the mushrooms and cauliflower florets and cook for 4-5 minutes.

Stir in the coriander paste and simmer gently for 2-3 minutes. Finish with a squeeze of lemon juice and serve with steamed rice and cucumber-onion salad.



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