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Ingredients for Chicken Stew: Chicken, curry cut pieces with bones- 500 gms For marination: - Salt-3/4 tsp - Crushed pepper- 1/2 tsp - Onions, fine chopped- 2 nos. - Dried red chilli, chopped- 1 no. - Green chillies, chopped- 2 nos. - Ginger garlic paste- 2 tsp - Tomatoes, chopped- 2 medium - Potatoes, diced- 2 medium - Coconut milk- 200 ml - Salt- 1/4 tsp - Pepper powder- a pinch for seasoning - Lemon juice- 1 tsp - Coriander chopped- 2 tbsp - Oil- 4 tbsp Preparation: - Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins. - Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves. - Peel and dice the potatoes. Soak it in water to avoid darkening - Prepare coconut milk or alternatively use store bought ready coconut milk. Process: - Heat oil in a kadai or pan and add chopped onions. - Fry on medium heat for 3-4 mins till yellow (just soft) in color. - Add the chopped green chillies & red chillies, mix & fry for a minute. - Now add the ginger garlic paste, mix & fry for around 2 mins till the raw smell is gone. - Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned, - Put in the diced potatoes & chopped tomatoes and mix well. Add in 1/4 tsp salt and mix it again. - Cover & cook on low flame for around 3 mins till the tomatoes are soft. - Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft. - Once chicken is tender, season with a pinch of pepper and salt if required, add lemon juice & chopped coriander leaves. - Mix well and simmer for a minute or two. Music:
