My Mum's Chicken Stew
But a good two decades later when I find chicken on my plate much more frequently (read everyday), I don't mind having this stew once a while. It's really good for those who want to stay off carbs. Ladle the chicken and vegetables with a few spoonfuls of the light, flavourful broth and you don't even need rice/roti/bread. It serves as a meal in itself. Also, it gives your tastebuds a subtle comfort when you're sick and not really in the mood to have anything stately.
Chicken, cut into medium-sized pieces: 500 gm
Potatoes, cut into 4 pieces each: 2
Onions, sliced and diced: 2
Tomato, diced: 1 large
Carrots, sliced longitudinally: 1
Beans: 100 gm
Beetroot, diced: 1
Peas: 100 gm
Green chillies: 2
Ginger paste: 1 tbsp
Bay leaf: 1
Olive oil: 2 tsp
Salt, to taste
Sugar: 1 tbsp or to taste
Lemon juice: 2-3 tbsp
1. Heat olive oil in a thick-bottomed pan and add bay leaf.
2. Now add 1 onion sliced and fry till golden brown.
3. Now add all the chopped vegetables one after the other and cook for 2 minutes.
4. Add the chicken pieces, ginger, green chillies and mix well.
5. Add salt and sugar.
5. Now transfer everything into a pressure cooker, add water till everything is submerged and cook on low heat. Wait for 3 whistles.
6. Allow the pressure cooker to release the trapped steam and open on its own. Pour into a serving bowl and squeeze in a generous amount of lemon juice.
7. Serve with steamed rice, bread or just by itself.
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