Speedy Asian Chicken Stew

A community recipe by Wannabegreatcook

Not tested or verified by Nigella.com

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Introduction

As a busy working mother, I do not have the luxury of time to do a traditionally simmered stew. I have therefore improvised from a western stew recipe and a traditional potato stew recipe from Kerala, a state in south western India. I made it last night and it went down rather well with my fussy sons.

Ingredients

Serves: 5

Metric Cups

1 kilogram chicken (cut into medium size pieces)
1 large onion (sliced)
1 bunch spring onions (1 inch in diameter, roots off and chopped)
6 bird's eye chillies (less for a less fiery stew or none at all)
4 large potatoes (quartered)
1 medium carrot (cut into half inch pieces)
2 medium tomatoes (fresh, quartered)
½ coconut (milk only, or 750ml of low fat milk)
2 tablespoons sunflower oil (or other vegetable oil)
gram salt (to taste)
gram black pepper (crushed, a generous amount)

2⅕ pounds chicken (cut into medium size pieces)
1 large onion (sliced)
1 bunch scallions (1 inch in diameter, roots off and chopped)
6 bird's eye chiles (less for a less fiery stew or none at all)
4 large potatoes (quartered)
1 medium carrot (cut into half inch pieces)
2 medium tomatoes (fresh, quartered)
½ coconut (milk only, or 750ml of low fat milk)
2 tablespoons vegetable oil (or other vegetable oil)
gram salt (to taste)
gram black pepper (crushed, a generous amount)

Method

Speedy Asian Chicken Stew is a community recipe submitted by Wannabegreatcook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oil in a pot and sautÃ© the chicken pieces, a few at a time, until they brown nicely, Dish out and keep aside the sautÃ©ed chicken pieces.

Add bit more oil, if not enough and fry sliced onions. Add green onions and continue to fry. Add tomatoes and continue frying until tomatoes are done.

Add sautÃ©ed chicken, potatoes, carrots, birds eye chillies and mix them all up. Continue to stir for a couple of minutes. Add water to sufficiently cover the vegetables and to allow for cooking. Add generous amount of crushed black pepper. Cook on a high flame until stew comes to a boil and then lower the fire and continue to cook, covered, for ten to fifteen minutes.

Add the coconut milk or low fat milk and allow stew to simmer for another ten minutes or so. Remove from fire.

Mash the potatoes lightly if they have not yet become mushy. Give the stew a good stir and allow to rest for about five minutes.

Dish out and serve with crusty rolls.

Heat oil in a pot and sautÃ© the chicken pieces, a few at a time, until they brown nicely, Dish out and keep aside the sautÃ©ed chicken pieces.

Add bit more oil, if not enough and fry sliced onions. Add green onions and continue to fry. Add tomatoes and continue frying until tomatoes are done.

Add the coconut milk or low fat milk and allow stew to simmer for another ten minutes or so. Remove from fire.

Mash the potatoes lightly if they have not yet become mushy. Give the stew a good stir and allow to rest for about five minutes.

Dish out and serve with crusty rolls.

Additional Information

The 3 cup low fat milk suggestion is for the health conscious. Another option is coconut powder or coconut cream, mixed with water to make 3 cups or half of one and half of the other, whatever is available or whatever takes your fancy. As for me, I used half of low fat milk and half of coconut powder mixture for last night's dinner. Of course, stew made with only coconut milk, straight from the coconut (the real MCCoy), tastes the best.