Sunday, 27 November 2016

Chicken and Vegetable Stew...


This is a chicken stew with roasted tomatoes, chillies and garlic. It is cooked for an hour in a cast iron pot. I have seasoned the Stew with  curry powder and pepper powder. It is served hot with bread. Absolutely comfort food for the winters.. 

Ingredients 
750 grams Chicken pieces 
1 medium size Sweet Potato cut into big
pieces 
1 Onion cut into cubes 
10 to 12 pieces of Whole French Beans 
4 to 5 Cauliflower florets 
1 Carrot cut into circle 
10 Mushrooms cut into 2 pieces 
4 to 5 Broccoli florets 
2 Tomatoes cut into half 
1 whole Garlic pod
1 Spring Rose Mary 
2 Dry Red Chillies 
Salt to taste 
1 tsp Pepper powder 
2 tsp Curry powder 
2 Chicken cubes
2 cups Chicken stock 
3 tbsp Butter 

Method 
Add salt and 1/2 tsp pepper powder to the chicken and mix it . Keep it aside . Roast the tomatoes , dry chillies and garlic. Add them into a grinder and add little water to make a paste. Keep it aside. 
Take a cast iron pot . Add the butter. Let it melt. Add the chicken pieces and cook it for 2 minutes. Remove it and keep it aside. In the same butter , add the roasted paste , chicken stock , 6 cups of water, chicken cubes , salt , pepper powder and curry powder.Stir and cook for 2 minutes. Add the chicken pieces,  rose mary, sweet potato, carrot, cauliflower, onion and carrot. Stir and let it simmer for 30 minutes. Add the broccoli , peas and mushrooms. Cover the lid and cook for 30 minutes. Once done, open the lid and serve it hot with bread.