Comfort Food: Chicken Stew

Ingredients

• 6 - 8 Chicken (pieces)
• 2 teaspoons Ginger Garlic (paste)
• 1 tablespoon Lemon juice
• 1 1/2 tablespoons Olive Oil
• 1 Bayleaf
• 1 inch Cinnamon (Whole)
• 6 - 8 cloves Garlic (, finely chopped)
• 1 1/2 Ginger (Piece , julienned)
• 1 Onion (Medium sized , sliced)
• 1 cup Button Mushroom (, halved)
• 1/2 cup Carrot (, sliced)
• 1 cup Radish (, sliced (I used white radish))
• 2 Potatoes (medium sized , halved and quartered )
• 3 cups Chicken stock ((Can be replaced with water))
• 1 tablespoon Black Pepper (Freshly ground)
• Salt (to taste )
• 2 teaspoons All purpose flour
• 1/2 cup Water

Instructions

1. 1

   Marinate chicken: Rub ginger garlic paste and lemon juice over chicken and set aside to marinate for 15 minutes.

2. 2

   Sear chicken: Heat 1 tablespoon olive oil in a non stick pot and add the chicken pieces. Brown them on high flame for 2-3 minutes on either side. Remove from pan and set aside.

3. 3

   Saute: Add 1/2 tablespoon oil to the same pan. Add the bayleaf, cinnamon, ginger, garlic and sliced onions. Its important to use the same pan because the browned bits of chicken stuck to the pan help make the wonderful sauce. Saute the onions for 10-15 minutes till golden brown.

4. 4

   Add vegetables and cook: Add mushrooms and saute for 2-3 minutes. Add the carrots, radish and the chicken. Stir for a few minutes. Add the chicken stock, black pepper and salt. Cover and cook for 20-25 minutes.

5. 5

   Season and thicken: Taste to check for seasoning. Add the flour to water and mix till there are no lumps to make a slurry. Add the slurry to the pot and bring to a boil while stirring continuously. Simmer for 5-10 minutes.

6. 6

   Serve: Let the stew sit for a few minutes before serving. It tastes even better if its been sitting for a few hours or overnight. Serve warm with bread or rice.