Tag: chickenrecipes

Chicken Stew

Here is my favourite way to make chicken stew. This recipe is extremely easy to make with a very few ingredients. The flavours are subtle and comforting. A warm bowl of this chicken stew with some dosas or appam is a match made in heaven. I love adding vegetables in my stew as it adds colour, flavour and a generous dollop of good health. I make this chicken stew very often and it always comforts me.

chicken stew

chicken stew

The base of this chicken stew is coconut milk. Coconut milk adds a beautiful texture to the dish and delivers a beautiful flavour and fragrance. Like I mentioned, this recipe is extremely simple, and requires just a few spices – freshly ground black pepper and some garam masala. I do not like to overburden this stew dish with too many spices and its simplicity is what sets the flavour apart.

Tips To Make The Best Chicken Stew

While the ingredients and methods to make this chicken stew are extremely simple, there are still a few things to take care of to get the perfect recipe. Here are some of the tips that will help you get the best chicken stew out of your kitchen every single time.

1. Prep the chicken pieces

For this chicken stew, I recommend curry cut chicken pieces. They should be washed and pat dried with a clean kitchen towel before marination. This step ensures there is no excess water in the chicken pieces as too much water can ruin the curry. For marination, we use salt, freshly crushed black pepper powder and lime juice. The chicken should be marinated for atleast 30 minutes to get the maximum flavour.

2. Cook the chicken halfway before adding the vegetables

This chicken stew recipe uses potatoes and carrots in it. It is important to know when to add the vegetables as they take far lesser time to cook than the chicken. Only once the chicken is cooked halfway should the vegetables be added. Otherwise they will dissolve into the curry which we don’t want.

3. Use good quality coconut milk

Coconut milk forms the base of this chicken stew and hence is a primary ingredient. Make sure you use good quality coconut milk so that the flavours do not get compromised. When ingredients are this minimal in a recipe, it is even more important to ensure that the best quality is sourced.

chicken stew

Let’s take a look at the ingredients and procedure to make this delicious chicken stew recipe:

Preparation time – 30 minutes

Cook time – 30 minutes

Serves – 5-6 people

[ingredients title=”Ingredients”]

For marination:

  • 1 kg chicken, curry cut pieces
  • 1 tbsp salt
  • 1/2 tsp black pepper powder
  • 1 tbsp lime juice

For the stew:

  • 3 tbsp oil
  • 400 ml coconut milk
  • 2 cups finely chopped onions
  • 1 1/2 tbsp ginger-garlic paste
  • 2 cups tomatoes, roughly sliced
  • Salt to taste (if needed)
  • 1/2 tsp black pepper powder
  • 1/2 tsp garam masala
  • 2 cups potatoes, cut into cubes
  • A sprig of fresh curry leaves
  • 2 cups carrots, cut into cubes [/ingredients]

[directions title=”Directions”]

  1. Wash and pat dry the chicken pieces thoroughly. Marinate with salt, black pepper powder and lime juice for 30 minutes.
  2. Heat oil in a pot or kadhai. Add the onions and fry for 3-4 minutes or till the onions start to sweat.
  3. Add the ginger-garlic paste and fry till the raw aroma of the ginger and garlic fades completely.
  4. Roughly slice the tomatoes and add to the mix. Stir till the tomatoes start to melt and release its juices.
  5. Time to add the marinated chicken to the mix. Fry for 10 minutes in medium to high flame.
  6. Cover with a lid and let the chicken cook on low heat for ten minutes.
  7. Take the lid off and give the chicken a good stir. Add the vegetables at this point. Mix the vegetables with the chicken and cover and cook for another ten minutes (or till the vegetables are 80% cooked).
  8. Pour coconut milk into the mix and stir gently.
  9. Garnish with some fresh curry leaves. Let it simmer for another five minutes.
  10. Season with salt to taste, some black pepper powder and garam masala. Mix well.
  11. Serve hot with dosas or appam. Enjoy! [/directions]

chicken stew

chicken stew

Every bite of this stew will instantly comfort you! I hope you try out this chicken stew recipe soon.If you do, let me know how it turned out for you.

If you have any questions, suggestions or feedback, please leave me a comment here. Or connect with me Instagram, Facebook or YouTube.

Happy cooking!

 

One-Pot Asian Chicken and Rice

How about a one-pot meal with Asian flavours? Succulent and perfectly seasoned bites of boneless chicken thighs on a bed of delicious and appetising rice with some sweet vegetables? This one-pot Asian chicken and rice truly tastes like a dream. I developed this recipe during this lockdown when the family craved for pan Asian food at home. Since time was limited and work kept piling up, I thought of this way of working for just one recipe that would combine a lot of flavours. And the results were so spectacular that I had to share it here.

asian chicken and rice

asian chicken and rice

This Asian chicken and rice comes together real quick and with some basic Asian pantry essentials. I love adding vegetables to this meal as it makes it complete. It’s a quick and easy hack to satiate those pan Asian cravings we all have from time to time.

The secret to the power packed flavours in this recipe lies in its simple seasoning and fresh ingredients. Lots of aromatics and black pepper powder are used to marinate the succulent pieces of chicken. I have used boneless chicken thighs as they work really well in such recipes and remain moist and juicy throughout. The chicken pieces are first fried in the pan, and then added to the beautiful rice, vegetables and sauces towards the end. The whole mix is left to get slow cooked on the lowest flame possible and allowed a few more minutes of rest. The result is fluffy and separate grains of rice in a delicious sauce that is impeccable.

Making that perfectly fluffy rice

  • Soaking

For this pulao, find yourself the best quality long grained basmati rice. Wash the rice thoroughly with water till its clear. Next, soak it for exactly 30 minutes in room temperature water. After that, strain the water and keep the rice as dry as possible. I used a sieve to release the water and keep it undisturbed. Do not soak for more than 30 minutes as the rice will become too wet and will cook very fast, and end up sticking to each other. Soaking for longer duration might also break the rice. Soaking is an essential pre-requisite to get the perfectly fluffy rice that you see in this egg pulao.

  • Correct water quantities

Next is the perfect amount of water for the rice to cook. I have added the exact measurements for this recipe, but the usual and easy rule to follow is – For every cup of rice that you use, use half cup more water than that. For example, if you use 1 cup of rice, use 1.5 cups of water. If you use 2 cups of rice, use 2.5 cups of water. And the water should always be hot if you’re making the rice in a pot. Otherwise, the temperature difference might ruin the rice. This rule applies only if you soak the rice for 30 minutes before cooking it.

  • Low flame and rest

Lastly, perfectly fluffy rice is always cooked in low flame. If you’re making rice in a pot, make sure you cover and cook it in the lowest flame possible. And once its done, do not serve immediately. Turn off the gas and let it rest for another 10-15 minutes. This will give the perfect edge to the rice and make it bloom to its best ability.

asian chicken and rice

asian chicken and rice

Let’s take a look at the ingredients.

Preparation time – 30 minutes

Cook time – 40 minutes

Serves – 5

[ingredients title=”Ingredients”]

For the chicken marination:

  • 600 g boneless chicken thighs
  • 2 tbsp ginger garlic paste
  • Salt to taste
  • 1 tbsp black pepper powder

For the rice

  • 1 1/2 cups long grained rice
  • 2 tbsp oil (vegetable/olive)
  • 1 cup finely chopped onions
  • 2 cups roughly chopped carrots
  • 1/2 cup roughly chopped red bell pepper
  • 1/2 cup roughly chopped yellow bell pepper
  • Salt to taste
  • 1 tsp ginger garlic paste
  • 1/4 tsp black pepper powder
  • 2 cups hot water
  • 3 tbsp sweet chilli sauce
  • 1 tbsp Oyster sauce
  • 2 tbsp dark soy sauce
  • Chopped spring onion greens for garnish [/ingredients]

[directions title=”Directions”]

  1. Wash the rice thoroughly under running water till all excess starch is drained. Soak in water for 30 minutes.
  2. Wash and pat dry the boneless chicken thighs with a paper towel. Rub the chicken pieces with salt, black pepper powder and ginger garlic paste. Mix really well and set it aside for ten minutes till you chop the vegetables.
  3. Heat oil in a pan. Add the marinated chicken pieces and fry till they turn crispy from the sides. Cook the chicken for seven to eight minutes and set them aside once done.
  4. In the same skillet or pot, add the finely chopped onions. Fry them for a few minutes till they start to get translucent and brown on the sides.
  5. Once the onions are caramelised, add some ginger garlic paste and fry till the raw aroma of the paste dissipates.
  6. Add the carrots and stir for a minute.
  7. Gently add the soaked rice to the pan and mix. Do not break the grains.
  8. Season with salt and black pepper powder.
  9. Pour the Asian sauces – sweet chilli sauce, Oyster sauce and dark soy sauce. Mix well.
  10. Add 2 cups of hot water and once it starts to boil, add the fried chicken pieces on top.
  11. Cover and cook on lowest flame possible for 20 minutes.
  12. Lift the lid in 30 minutes and add the bell peppers on top. Do not disturb the rice. Cover and cook on lowest flame for another ten minutes.
  13. Check the rice with a fork. Turn the flame off and let the rice rest for another 15 minutes.
  14. Serve hot after garnishing with some spring onion greens. [/directions]

asian chicken and rice

asian chicken and rice

I hope you try this one pot Asian chicken and rice super soon! If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

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Happy cooking!