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
5
whole chicken
1.06 lb
cinnamon stick
1
coconut milk
1 cup
curry leaves
1 sprig
cilantro
6 servings
garam masala
0.5 tsps
ginger-garlic paste
3 tsps
green chili pepper
2
dry red whole chilies
1 tsp
ground coriander seeds
1 tsp
turmeric
1 tsp
lemon juice
1
onion
1 large
new potatoes
2
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:
Carbs
19 g
Fat
20 g
Protein
17 g
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