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.
Now , this is really simple to make. When I first saw my mother making it, I was sure she must be kidding and that she MUST do some proper cooking before she served the food on the table. But no, this a complete cheat’s job. And you can make it even if you haven’t turned on the gas for once in your lifetime.
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.
If you like what you see here, don’t forget to hop on to my Facebook page and click the “Like” button. All Guilt Free posts will reach you in your newsfeed. 🙂