Chicken Stew Recipe | How To Make Chicken Stew | Curries And Stories With Neelam

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious; instant mashed potatoes save time.

Add water to the pressure cooker.

Add cleaned, washed 500 grams of chicken thigh on the bone and 4 teaspoons of white vinegar, then add salt to taste.

Close the lid of the pressure cooker and cook until one whistle is achieved.

In a separate pan, heat 1.5 tablespoons of coconut oil until hot.

Add 2 bay leaves, 4-5 cloves, and 2 cinnamon sticks to the hot oil and let them sizzle.

Add 2 green cardamom pods that have been popped open and soften the onions without coloring them.

Once the pressure cooker has given one whistle, turn it off and quickly proceed to the next steps.

Add a bunch of curry leaves, chopped ginger, and 2 slit green chilies (optional) to the pan.

Add salt and black pepper to taste.

Add a couple of carrots, a couple of potatoes, and French beans to the pan, keeping the vegetables chunky for texture.

Remove the chicken from the pressure cooker, drain the water it cooked in, and add the chicken pieces back to the pan with half of the cooking liquid.

Pour in 200 ml of thick coconut milk and stir well.

Cover the pan and let it cook until the vegetables are done and the chicken is cooked, approximately 10 minutes.

Turn off the heat and add homemade garam masala (optional) and fresh parsley for garnish.

Stir everything together and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary