Bengali chicken stew recipe
information
Panch phoran - Mix equal quantities of fenugreek seeds (methi dana), cumin (jeera) seeds, aniseed (saunf), mustard seeds (rai), and onion seeds (kalonji). Store in any airtight jar and use as and when required.
ingredients
1 Chicken, cut into 8 pieces
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 tsp (4 g) Panch phoran (see above)
1 Bay leaf (tej patta)
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
100 g (3 1/2 oz) Tomatoes, cut into slices
1 tbsp Turmeric (haldi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (3 g) Cumin (jeera) powder
2 cups (500 ml) 16 fl oz Water
2 Potatoes, cut into wedges
2 Cauliflower (phool gobhi), cut into florets
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 tsp (4 g) Panch phoran (see above)
1 Bay leaf (tej patta)
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
100 g (3 1/2 oz) Tomatoes, cut into slices
1 tbsp Turmeric (haldi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (3 g) Cumin (jeera) powder
2 cups (500 ml) 16 fl oz Water
2 Potatoes, cut into wedges
2 Cauliflower (phool gobhi), cut into florets
method
1. Heat the oil; add the chicken and saute for 1 - 2 minutes. Remove with a slotted spoon and keep aside.
2. In the same oil, add panch phoran and bay leaf. Saute for a few seconds.
3. Add ginger and garlic pastes, tomatoes and the dry spices. Saute further for a few seconds.
4. Add the chicken pieces and the water, followed by potatoes and cauliflower.
5. Bring the mixture to the boil; leave to simmer for at least half an hour or until the chicken is tender.
2. In the same oil, add panch phoran and bay leaf. Saute for a few seconds.
3. Add ginger and garlic pastes, tomatoes and the dry spices. Saute further for a few seconds.
4. Add the chicken pieces and the water, followed by potatoes and cauliflower.
5. Bring the mixture to the boil; leave to simmer for at least half an hour or until the chicken is tender.
serving amount
serves: 2-4
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