A Chicken stew picture and name caught my attention while I was reading news. When I looked the method it seemed like a one pot meal. This stew is basically meat with lot of vegetables in it. You may say then it is soup, why call it stew. The difference is stew is much thicker than the soup. It's usually eaten with bread or with rice. It's famous in southern part of US. Original recipe called for squirrels or rabbits it seems! :o) From the original recipe I adapted to make it little more Indianized. It turned out great, it's going to be my one pot meal savior! Its power packed with proteins, vitamins and minerals.
Prep Time: 15 min | Cooking Time: 45 min| Serves: 4
Adapted from - My Recipes
Bell pepper - 1 cup chopped
Onion - 1 cup chopped
Green Spring Onions - 4 springs - Chopped
Olive Oil - 1 tbsp.
All-Purpose Flour - 1 tbsp.
Chicken - 1 lb - cut into 1/2 inch pieces
Water - 2 cups (You can use veggie or chicken broth)
Canned Tomato - 8 oz.
Dried Thyme - 1 tsp.
Chili powder - 2 tsp.
Turmeric Powder - 1/2 tsp.
Garam masala - 1/2 tsp. (substitute with pepper)
Corn - 1 cup (I used Frozen corn, thawed)
Baby Lima Beans - 1 cup (I used Frozen, thawed)
Garlic - 2 cloves (mined)
Lime juice - 1 tsp.
Salt to taste
Method of Preparation:
~ Heat little oil in a wide pan and add bell pepper, stem portion of green onions and onion. Cook for 5 minutes.
~ Clean chicken. Combine flour and chicken in a bowl. Toss it to coat well.
~ Add the remaining oil and chicken to the pan. Roast chicken for 5 minutes until they are lightly browned.
~ Add water or broth and bring it to a boil. The gravy will start thickening. Takes about 15 to 20 minutes
~ Add tomato, thyme, chili powder, turmeric powder and garam masala. Mix them well for a minute.
~ Now add corn, lima beans and garlic. Add salt to taste. Cover and simmer for another 15 minutes.
~ Switch off the heat, add lime juice and top it with remaining green onion spring.
~ Serve it with garlic bread or on top of bed of rice.
Linking this to My Spicy Kitchen's "Chicken Feat" Event