The chicken stew I usually make is made with with coconut milk, in a pressure cooker.. this is something new for me...a combination of many stews shown on cookery channels, obviously, with my own take on them..
I am entering this one for Reeni's Side Dish Showdown on her blog Cinnamon Spice and Everything Nice . Check the link to get more information on this event.
One rule that Reeni had stipulated, was to think outside the box, and I think that this one really fits that bill... maybe it is not very new in some parts of the world, but to me, the flavours were really new and I am absolutely sure that I will make this a lot more times.
Chicken - 300 gms (about 4 pieces of Boneless chicken thigh)
Please note that I just used the boneless pieces as I had them at hand... you can use the usual pieces with bone.
Chicken stock - 2 cups (or more if you want more gravy)
Celery stalks - 3 nos
Onions - 3 large ones
Garlic - 6 cloves
Mince or finely chop the celery, Onion and garlic
Carrots - 2 (peeled and cut into cubes)
Potato - 2 (peeled and cubed)
Tomatoes - 3 to 4 large one (chopped -you may add canned tomatoes)
You may add any vegetables that you like.
Olive oil - 1 tbsp
Masoor dal - 1 tbsp (Orange/yellow lentils)
Black pepper - 1 tsp (cracked)
Turmeric powder - 1/4 tsp (it is a practice in Indian cuisine to use turmeric whenever we cook meat. So if you do not want it, please omit.)
Red chilly powder - 1 tsp (use sweet paprika if you do not want the heat)
Worcestershire sauce - 2 tsp
Garam masala - 2 tsp (all-spice or any curry powder maybe used)
Vinegar - 1 tbsp
Sugar - a big pinch
Salt to taste
In the olive oil, lightly brown the chicken pieces. Take and keep aside.
Now brown the minced onion, celery and garlic till the oil comes on top. Add the turmeric and chilly powders.
Add the masoor dal and half the chicken stock.
Once the dal becomes soft, add the vegetables, the rest of the stock, chicken, Worcestershire sauce, cracked pepper, garam masala powder, vinegar, sugar and the salt to taste.
Bring the whole thing to a boil, and turn the flame to low, and leave it for about 20 to 40minutes. It depends on how soft or crunchy you like the meat and vegetables...
Garnish with some spring onions or chopped tender celery leaves .
Superb side dish for basmati rice, bread, Aapam, or Parathas... We had both rice and parathas and relished every mouthful .
To add more depth, add some wine to the stew.