Chicken and vegetable stew

Name: Chicken and vegetable stew
Ingredients: 1. Boneless chicken shredded (1 cup); 2. Carrot cubed (1/2 cup,Potatoes cubed (1/2 cup)); 3. Capsicum cubed (1/4 th cup); 4. Peas (1/4th cup); 5. Milk (1 cup); 6. Garlic (2 cloves chopped); 7. Onions (1 cup finely chopped); 8. Lemon juice (1 tsp); 9. Black pepper (2 tbsp.); 10. Green chilies (2 chopped); 12. Egg (1); 13. Coriander leaves (for garnish); 14. Salt (as per taste); 15. Butter (1 tbsp.); 16. Cinnamon (1 stick of an inch); 17. Green Cardamom pods (2 to 3); 18. Cloves 3 to 4; 19. Bay leaves (2)

Posted in : Bong Connection, Chicken on October 13, 2015 by : indrani Tags: CHICKEN RECIPE, healthy starters, soup, starternonveg, stew

Jump to Recipe Print Recipe

This s a very simple and easy chicken soup which can be a hot favorite of kids and elders alike specially during cold winter mornings. Oh ! my mouth starts watering even imaging the dish. You can serve this with garlic breads or Indian flat breads.. My child loves it. But while cooking for a child one should take care of the level of spiciness. will advise to to feed this stew to a child more than a year old to be able to digest the complex proteins in it.

Ingredients

1.Boneless chicken shredded(1 cup)
2.Carrot cubed(1/2 cup),Potatoes cubed (1/2 cup)
3.Capsicum cubed (1/4 th cup)
4.Peas(1/4th cup)
5.Milk (1 cup)
6.Garlic(2 cloves chopped)
7.Onions (1 cup finely chopped)
8.Lemon juice(1 tsp)
9.Black pepper(2 tbsp.)
10.Green chilies(2 chopped)
12.Egg(1)
13.Coriander leaves(for garnish)
14.Salt (as per taste)
15.Butter(1 tbsp.)
16.Cinnamon(1 stick of an inch)
17.Green Cardamom pods(2 to 3)
18.Cloves (3 to 4)
19.Bay leaves (2)

Preparation

1. Boil all the ingredients except black pepper with 2 cups of water(preferably in a pressure cooker) , till the vegetables and chicken get tender.
2.Add milk and stir till the gravy thickens.
3.Add black pepper .
4.Break the egg and add gently to the stew and lightly mix.
5.Take out the bay leaves from the stew and discard.
9.Add a tbsp. of butter on top and garnish with fresh coriander leaves and serve hot