Chicken stew for the soul
Gluten free
Dairy free
Whole 30

Chicken stew for the soul

Chicken Stew For The Soul is a gluten-free, dairy-free, and whole 30 recipe that covers 16% of your daily vitamins and minerals. Perfect for Autumn, this budget-friendly main course takes around 45 minutes to make and is loved by many.

Ingredients

green cardamom pods

green cardamom pods

5

whole chicken

whole chicken

1 kg

cinnamon stick

cinnamon stick

1

coconut milk

coconut milk

226 ml

curry leaves

curry leaves

1 sprig

cilantro

cilantro

6 servings

garam masala

garam masala

0.5 tsps

ginger-garlic paste

ginger-garlic paste

3 tsps

green chili pepper

green chili pepper

2

dry red whole chilies

dry red whole chilies

1 tsp

ground coriander seeds

ground coriander seeds

1 tsp

turmeric

turmeric

1 tsp

lemon juice

lemon juice

1

onion

onion

1 large

new potatoes

new potatoes

2

salt

salt

6 servings

Method

  • Slice the onions, slit the chillies, cube the potatoes and keep aside.
  • Heat oil in a heavy bottomed pan or pressure cooker, splutter mustard seeds.
  • Add the whole spices and stir till you begin to get the aroma of the spices.
  • Add sliced onions,curry leaves and green chillies and saute.Stir in the ground coriander and add the marinaded chicken. Stir so that the chicken is covered well in the sauteed mixture.Cover and let it cook. When it is half done add the cubed potatoes.When the chicken is almost done add the garam masala,salt and coconut milk and stir.When done put off the heat and garnish with chopped fresh coriander.Have I forgotten the most important ingredient? Stir it with lots of love for the family and friends who will partake of the meal.
  • Serve hot chicken stew with freshly made appams.

Nutrition:

328 kcal

Carbs

19 g

Fat

20 g

Protein

17 g

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