ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

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Sunday, November 3, 2019

CHICKEN STEW




ANGLO-INDIAN CHICKEN STEW
This hearty, healthy one-pot meal can be eaten by itself or served with bread or rice. Perfection. A Stew is not only filling, but also low in calories, the fat content is remarkably low, since by trimming the meat the fat is further reduced. It is also an ideal way to get children to eat vegetables, and no vitamins are lost by throwing away the water. The great thing about stews is that they can be tailored to suit your family's personal tastes and preferences. Don't like carrots? Leave them out. Have a passion for popatoes? Double up on it. Want to add some wine? Add a dash. More spicy? Add a little more pepper or green chillies. So get  adventurous with the flavours and spices. Coconut paste makes lamb stew even more delicious. Try the recipe below
Ingredients

1 kg chicken cut into medium pieces
2 tablespoons oil
2 potatoes peeled and cut into quarters
2 carrots peeled and cut into small pieces 
1 teaspoon pepper corns or crushed pepper 
1 tomato chopped finely
1 teaspoon ginger garlic paste 
Salt to taste
2 green chillies slit lengthwise 
2 onions sliced
1 tablespoon chopped mint leaves           
2 tablespoons flour
Cook the Chicken along with the potatoes, carrots, peppercorns, green chilies, tomato, ginger, garlic, mint, salt, and sufficient water till tender. 
Make a thin paste of the flour with about ¼ cup of water. 
In another pan heat the oil and fry the onions till golden brown. 
Add the flour paste and fry along with the onions for some time. 
Add the cooked chicken stew and simmer for 5 minutes.  
Serve hot with bread or Hoppers.

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