Chicken Stew

Ingredients

Chicken- 500 gms

Onion- 1 medium

Carrots- 100 gms

Celery/ Cabbage-100 gms

Potatoes- 100 gms

Zucchini/Mushrooms- 100 gms optional

Pepper- 10

Cloves- 3-4

Star aniseed- 1

Cinnamon-1 inch

Butter/olive oil/refined oil - 2 tablespoon

Wheat flour/Maida- 2 tablespoons

Chicken or vegetable stock- 500 ml

Pepper powder

Salt to taste

Preparation

Cut the onion in thin slices.

Wash and cut the other vegetables in inch size

Wash and cut Potatoes in fours

Wash and cut chicken in 2 inch pieces. Keep leg pieces intact.

Method

Put Kadhai/wok or pressure cooker on the hot plate or open flame burner.

Heat the Kadhia/wok or pressure cooker a little and then add butter or oil. If you are using butter or olive oil then don’t heat it too much but add whole spices as soon as the butter has melted. Don’t heat too much or the butter will start burning.

Then add the onion and once it turns transparent, add the pieces of chicken. Cook it till it gets a little pink colour from the frying.

Now add all the vegetables. Stir well.

Add the stock or if you don’t have stock just add water. Mix it all.

Add the salt and pepper. (If you like your stew to be spicy, then cut one green chilly and add it to the vegetables)

Then just add the wheat flour to the whole mixture. Stir well to ensure that no lumps are formed in it.

Close the pressure cooker and cook for 7 minutes after the first whistle has gone off. Or cook in a pan with the lid closed till the chicken is well cooked.

Serve hot with steamed rice. It’s great on its own also.