Summer Chicken & Vegetable Stew

Add as a preferred source on Google

The Indian summer is usually way too hot for our liking. The heat outside can cause stomach heat and loose motions as well. That is why it is best to make sure that you eat something that is light on your stomach. Indians like spicy food. But when the mercury is rising, you can chill with summer chicken and vegetable stew.

ALSO TRY THIS SUMMER: VEG MINESTRONE SOUP

This summer chicken and vegetable stew recipe includes all the fresh vegetables of the season. The chicken gives the stew proteins and some healthy fats. The summer chicken and vegetable stew is thus a complete meal in itself. It is one of summer recipes that are both tasty and healthy. These healthy chicken recipe can we used in winter as well by replacing the vegetables with winter-special ones.

So try out this summer chicken and vegetable stew with minimal spices to cool your stomach in the hot weather.

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients

• Chicken- 500 grams (medium sized pieces)
• Onions- 2 (cut into quarters)
• Garlic cloves- 8
• Ginger- 1 inch (sliced finely)
• Tomato- 1 (cut into quarters)
• Unripe Papaya- 100 grams (chopped)
• Squash- 10 grams (chopped)
• Green beans- 50 grams (chopped)
• Carrots- 2 (chopped)
• Green chillies- 4 (chopped)
• Freshly Ground Pepper- 1tsp
• Cumin powder- ½ tsp
• Turmeric- 1 pinch
• Coriander powder- 1tsp
• Bay leaves- 1
• Pepper corns- 5
• Cloves- 4
• Coriander leaves- 2 stalks (chopped)
• Salt- as per taste
• Oil- 1tbsp

Procedure

1. Heat oil in a pressure cooker and season it with pepper corns, bay leaves and cloves.
2. Then add the onion and chicken pieces to it. Cook on a low flame for 4-5 minutes.
3. Add the garlic cloves whole along with the ginger for flavour. Cook on low flame for 5-6 minutes.
4. Add all the veggies including papaya, squash, carrots and beans now. Cook for 2-3 minutes on a low flame.
5. Now top it up with tomatoes. Season with salt, and add all the spices namely, pepper, cumin, coriander and turmeric powder.
6. Stir slowly and cook for 3-4 minutes on a low flame.
7. Add 3-4 cups of water. Close the lid of the pressure cooker and cook for the duration of 2-3 whistles.
8. Garnish with chopped coriander leaves and serve with rice.
9. You can also have the summer chicken and vegetable stew plain or with bread.