How To Make Chicken Stew - Healthy Chicken Stew Recipe - Easy Chicken Stew Recipe
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Ingredients Required For Making Chicken Stew Recipe - Serves 6
* 614 gm/1.4 lb chicken with bones. You can also use boneless chicken but please use chicken broth in place of water
* 320 gm/ 11 oz potatoes
* 290 gm / 10 oz green papaya/chayote squash
* 209 gm / 7 oz carrots
* 2 to 3 celery stalks (optional)
* 5 to 6 green beans. I used frozen green beans but you can also use fresh
* 240 gm / 1 large + 1 medium onions. Chop the large onion finely. Quarter the other onion and separate like petals.
* 28 gm /1 oz ginger
* 2 cloves of garlic
* 1 heaped teaspoons black peppercorns. Crush them coarsely. Adjust proportion according to your preference.
* 1 dry bay leaf
* 1 inch length cinnamon stick/cassia bark
* 2 teaspoons salt or as per taste
* 2 cups hot water or chicken broth
* 1/2 cup cold milk + 1/3rd cup room temperature water. You can even use coconut milk/ chicken broth or water
* 1 tablespoon all purpose flour(maida)/cornstarch/rice flour
* 1 teaspoon vinegar/lemon or lime juice. Please add right at the end after switching off stove. I used apple cider vinegar but you can use any vinegar of your choice any preference.
* 4 tablespoons oil
Method ---
1. Heat oil on medium heat
2. Add a bay leaf and a small piece of cinnamon stick along with half a teaspoon of crushed peppercorns.
3. Immediately add the chopped onion, ginger garlic and celery. Stir for a few minutes
4. Add the chicken. Add a sprinkle of crushed black pepper and a sprinkle of salt on the chicken and allow the chicken to sit on medium high heat for a few minutes.
5. Next add the veggies and salt and stir for 2 minutes.
6.Then lid on, allow the cooker to come up to full pressure on high heat, after that lower the heat to low and pressure cook it for 15 minutes. If using an Instant Pot time it for 18 mins. If cooking in a regular pot, it will probably take 25 minutes for everything to become tender. In between remember to give a stir if not using a pressure cooker.
7.In the mean time in a bowl add half a cup of cold milk and a third of a cup of water. Add about a tablespoon of all purpose flour and stir very well till you get a smooth mix with no lumps.
8.After 15 mins of pressure cooking, allow all that pressure to be released naturally and then only open the lid of your cooker.
9. Switch the heat back on to medium and add the green beans along with the milky flour mix. Keep it on medium heat for 5 minutes so that the flour gets cooked, the green beans get tender and the gravy thickens up.
10. Do a taste test and adjust the seasonings.
11. At the end add a teaspoon of vinegar or lemon juice.
*** Points To Note ***
1. You can use any vegetables of your choice but please use hard veggies if using pressure cooker so that they will be holding on to their shape. You can use sweet potatoes, chayote squash, turnip, daikon radish, cauliflower. You can also use peas in place of green beans.
2. Cut the veggies into large pieces if cooking in a pressure cooker so that the veggies hold on to their shape after pressure cooking. Please make smaller pieces than the ones showed in the video if cooking in a regular pot so that everything gets tender at the same time.
3. Add more liquid if you feel gravy is too thick because the gravy thickens even more once it cools down.
4. This stays good in the refrigerator for 5 to 6 days or it freezes well.
5. This tastes best with bread/roti/over hot steamed rice.
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