Tuesday, 5 June 2012

Chicken & Veg Stew

This is a quick meal which is serve steamed rice. It is easy to make and a wholesome meal for a lazy weekend lunch/ dinner!
Vegetarians can use Tofu instead of chicken. I have once prepared the veg version of this recipe and thought of cooking it with chicken this time.

1/2 kg boneless chicken cubes
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 carrot
5-6 button mushrooms
5-6 babycorns
1 small size brocolli
2 tbs cornstarch/ cornflour
6-7 red chiilies
2 tbs oil
butter 1 tbs
1 ltr chicken stock/ vegetable stock
garlic crushed 10-15 clove
salt as per taste

  1. Wash and cut all the vegetables (bell peppers, brocolli, carrots, mushrooms, baby corns) in cubes. Par boil the carrots and baby corn (as it takes longer time to cook) with a pinch of salt and keep aside. All the rest of the vegetables can be boiled later while cooking the dish.
  2. Boil the chicken in 1.5 litres of water. Let the chicken cook properly. Remove the chicken pieces and keep the stock aside for later use.
  3. Heat oil and butter in a cooking pot and add the red chillies. Let them sputter for some time and add the crushed garlic. 
  4. Add all the vegetables in the pot along with chicken. Add the entire chicken stock.
  5. Mix cornstarch/corn flour with little bit of water and add it to the cooking pot. Stir in continuosly while adding cornstarch/corn flour.
  6. Add salt as per taste. Bring it to a boil. Check for the consistency of the sauce/gravy. It should not be watery or very thick. 
  7. Serve with steamed / boiled rice.

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