STOVE TOP TENDER CHICKEN STEW

Recipe week (Day 5)

We are almost there, it’s day 5 and another recipe is coming your way. So apparently we are going to be on lock down for another 3 weeks, at this point I don’t even know what to think anymore. I used to complain on how school runs were getting difficult and tiresome but its times like these that I’d totally love to walk for 30 minutes and pick up my son. How are you all coping by the way? Unless I am the only one overreacting and I have no idea. My baby boy turns 2 this weekend and I have already seen what the terrible twos have in store for me that’s why the playground being open would totally be lifesaving or anything that doesn’t involve running around the house screaming. Let’s just jump right into today’s recipe, my stove top tender chicken stew.

Ingredients

• Chicken thighs bone in
• 1 chopped onion
• 4 cloves garlic crushed
• A thumb of ginger grated
• Garam masala
• Coriander powder
• Cumin
• Paprika
• Turmeric
• Mild curry powder
• Tandoori powder
• Olive oil
• Tomato paste
• 2 chopped tomatoes
• Water
• Salt to taste
• Frozen peas
• Chopped  coriander leaves

METHOD

• First, cut off excess skin and fat from your chicken pieces and set aside.
• In a heated pot, pour in 2 tbs of olive and brown your chicken making sure not to overcrowd your pot. I did this in 2 turns so it depends how big your pot is.
• Once browned, set aside and add in your onions, garlic and ginger and sweat them for a few minutes until slightly browned.
• In come the spices, a tsp each or garam masala, coriander, paprika, turmeric and cumin. Give it a stir and let the spices cook for a bit.
• Then add in the rest which are a tsp of mild curry powder and tandoori powder, give it a good stir then add a tbs of tomato paste, stir once again then in with your tomatoes.
• Cook the tomatoes for 2 to 3 minutes then add half a glass of water to just cover them and let them simmer for a while until tender.
• Season with some salt to taste, put in your chicken pieces back and don’t forget the juices in the bowl you kept them in.
• Add some more water to cover them slightly, stir and cover to let it simmer for 15 minutes on reduced heat.
• Check once it has come to a boil stir them once again and go in with your frozen peas and cover once again on reduced heat to slow cook.
• Mine cooked for 30 minutes and I finished it off with some chopped coriander leaves which I love.
• Once reduced to your liking, it’s done. Make sure to let it sit for a while then you can skim off any excess fat from the top.
• Serve and enjoy.

Note: I used water in my stew but if you prefer stock then that will totally be fine. Also you can choose different types of veggies according to your preference I used peas but the veggie medleys work great too. As you’ve noticed I didn’t use mirepoix since I prefer it with beef instead, I would have loved peppers in this one but my family doesn’t like them apart from me.

There you go, a delicious stove top tender chicken stew recipe for you to try out during this lock down. If you have any other recipes you would like me to try out, do tell in the comments below and I would love to add them on my channel. If you haven’t checked out this week’s recipes stop here and here and have a glimpse. Have you subscribed yet? Do help a girl out and I would appreciate your support. That’s it from me, I don’t know if you would like some for the weekend so until tomorrow see yah.

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