13. Chicken Curry Stew With Vegetables
Ingredients
- 4-5 tablespoons of oil
- 2 large Onions diced
- 1/2 a teaspoon of Turmeric
- 2 tablespoons of grated Garlic paste
- 1 chicken breast cut into, medium-sized pieces
- 1 teaspoon of Pepper
- Salt to taste
- 3 Potatoes diced
- 3 Carrots, peeled, diced
- 1 and 1/2 a cup of water
- 1/2 a cup of thick Coconut milk
- 1 teaspoon of crushed bay leaves
Instructions
- Heat the oil in a deep pan over medium heat.
- Saute the Onions with the Turmeric, Cummin powder, Garlic paste until the Onions turn translucent, about 2 minutes.
- Add the chicken and season with salt, pepper.
- Reduce the heat to low , simmer gently uncovered, leaving the chicken to cook thoroughly while gently stirring, about 8 to 10 minutes.
- Add the Potatoes, Carrots, baby corn, while cooking it with the chicken for another five minutes.
- Once the five minutes are done, pour in the water, just enough to submerge all the ingredients and cook on medium heat until half of the water evaporates.
- Once this is done, pour in the Coconut milk, stir and season with Salt, crushed bay leaves and let the stew simmer gently until the vegetables are soft.
- Taste, season as per your need.