Bengali chicken stew with vegetables
A quick and easy, pressure cooker recipe of lightly, yet deliciously spiced chicken stew made with veggies that's a wonderful option to make on a chilly day or to have when you crave a light and fulfilling meal
Equipment
- Pressure cooker
Ingredients
- 1 kg chicken drumsticks skinless
- 100 g French beans cut in halves
- 3 carrots cut in thick roundels
- 3 onions cut in quarters
- 4 cobs of corn cut into halves
- 1 large tomato chopped
- 1 tbsp ginger- garlic paste freshly grated
- 1 tbsp turmeric powder
- 1 tsp chili powder optional
- 2-3 fresh chilis optional
- 1 bay leaf
- 2 tbsp black peppercorns
- 1 inch cinnamon stick
- 3-4 green cardamoms
- 3-4 cloves
- 2 tbsp oil
- salt to taste
To garnish
- lime wedges
- freshly cracked pepper
- coriander leaves
Instructions
- Wash the chicken well and par-boil them until 50-60% cooked
- Set the oil in the pressure cooker to heat. Add the peppercorns, bay leaf, cinnamon, cardamom, cloves and ginger-garlic paste. Cook for couple minutes or until fragrant
- Add in all the vegetables and give a good stir. Next add in the partially cooked chicken, salt, turmeric and chili powders, mix well
- Add the tomato and pour in 2 cups of water, cover and pressure cook until the chicken and vegetables are fully cooked. Open the lid of the cooker once the pressure settles
- Serve your delicious and nutritious Bengali style chicken stew with vegetables in big soup bowls. Garnish with pepper, lime wedges and fresh coriander leaves and serve right away. Enjoy!
Notes
- Curry cut chicken pieces are also a great option for the stew instead of chicken drumsticks
- You can use other vegetables like potatoes, raw papaya, beetroots etc also
- Chicken can be replaced with lamb or goat meat too
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon