 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Wonderful stew for a cold day. The use of frozen vegetables makes this easy to prepare and cook. Ingredients:
1 inch piece fresh ginger, grated |
1 teaspoon ground black pepper |
1/4 teaspoon turmeric |
2 onions, finely sliced |
3 green chilies, finely chopped |
3 tablespoons oil |
1 tablespoon butter |
1/2 teaspoon mustard seeds |
1 bay leaf, crumpled |
2 garlic cloves, sliced |
2 inches cinnamon sticks, broken up |
4 cardamoms, split open |
3 cloves |
20 curry leaves |
3 lbs skinless chicken, and jointed |
400 ml coconut milk |
1/2 cup chicken stock |
1 lb frozen mixed vegetables |
1 lb small potato, unpeeled |
1/4 teaspoon garam masala |
Directions:
1. Pound the ginger, turmeric and black pepper with mortar and pestle.
2. Mix the sliced onions with the chilies.
3. Heat the oil, and butter in a deep pan, add the mustard seeds, when they start to pop add the bay leaf. Stir. Add the onions and chillies, fry till just golden.
4. Add the cinnamon, garlic and cardamoms, fry 1 minute Add the ginger paste, cloves and curry leaves. cook 1 minute.
5. Add the chicken and cook for 3 minutes.
6. Pour in the coconut milk and stock and cook for 5 minutes.
7. Add the frozen vegetables and potatoes, sprinkle with garam masala. Cook till the potatoes are tender.
8. Serve with good crusty bread as a super dish, or with boiled rice as a main course.
|
|