Chicken Stew Bengali Style
Bengali-style Chicken Stew is a delicately flavored, soupy curry made with pieces of chicken, veggies, butter, and whole spices.
Yield: 4
Materials
- 500 gms Chicken curry cut
- 1 no Potato, medium cut into elongated shape
- 150 gms Papaya cut into elongated shape
- 1 no Carrot, medium cut into elongated shape
- 6-8 no Beans
- 1 no Onion, medium cut into thick chunks
- 1 inch Ginger julienne
- 1 no Bay Leaf
- 6-8 no Black Peppercorn
- 1-2 no Green Cardamom
- 1-2 no Clove
- ½ inch Cinnamon
- ½ teaspoon Turmeric Powder
- Salt to taste
- 2 teaspoon Butter
- 2 tablespoon Vegetable Oil
Instructions
- Marinate the chicken pieces in salt and turmeric powder for 5-10 minutes.
- In a pan, heat the oil and butter together, then add all of the whole spices.
- When the oil becomes fragrant, add the onion chunks and sauté for a few minutes.
- After that, add the vegetables and mix for a few minutes.
- Add the marinated chicken pieces and mix well.
- At this time, season with salt, black pepper, and julienne ginger.
- Pour in 2 cups of water and transfer the chicken and vegetables in a pressure cooker.
- Close the lid and cook for 2-3 whistles on medium to high heat.
- Allow the pressure to relax naturally before carefully opening the lid. Serve in a serving bowl with a dab of butter (optional).