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Indian-style chicken stew

Curries With Bumbi · ♥ 84 likes · 3K views · 6 min video

Read about whole leg (leg quarter) in the BrightCulinary Book

Indian-style chicken stew, from the video
Timestamp
Ingredients
Method
Techniques
  • ½ tsp crushed black pepper
▶ 0:43
  • 2 whole potatoes
  • 1 whole green papaya
  • 1 whole carrot
  • 1 whole onion
Cut the vegetables into long pieces of about the same size and thickness; roughly chop the onion.
Choosing and cutting the vegetables
▶ 1:03
Crush the ginger and garlic in a mortar and pestle.
Crushing ginger and garlic
▶ 1:03
  • 2 inch ginger
  • 8 cloves garlic
  • 2–3 tbsp oil
  • 1 whole dry bay leaf
  • 2 inch cinnamon stick
  • 4 whole cardamom pods
Heat 2 to 3 tbsp oil in a large pan on medium; add the bay leaf, cinnamon and cracked cardamom and fry 2 to 3 seconds.
▶ 1:48
Add the ginger and garlic and fry a minute; add the onion and fry about 2 minutes.
Frying the whole spices and aromatics
▶ 1:48
  • 650 g bone-in chicken legs
Spread the chicken evenly in the pan and brown 2 minutes on medium.
▶ 2:27
Turn and brown the other side 2 minutes; stir 3 to 4 minutes more.
Browning the chicken
▶ 2:46
  • 1 whole green chili
  • 2 tsp salt
Add the vegetables, green chili, black pepper and salt; mix well.
Vegetables, pepper, salt and flour
▶ 3:08
  • 1 tbsp flour or maida
Add the flour and stir on medium 2 to 3 minutes to cook it.
▶ 3:33
  • 3 cup warm water
  • 10 whole pearl onions
Add 3 cups warm water; bring to a boil and add the pearl onions.
Water and pearl onions
▶ 3:52
Cover and cook on low about 30 minutes.
Covered cook, peas, sugar and lemon
▶ 3:52
  • ½ cup frozen green peas
Add the frozen peas; cover 5 minutes more.
▶ 4:17
  • 1 tsp sugar
  • ½ tbsp lemon juice
Add the sugar and lemon juice; taste for salt. Use less water for less gravy.