John Myers
Chicken Stew, Slightly Hot, Indian
The perfect chicken stew, slightly hot, indian recipe with a picture and simple step-by-step instructions.
- 2 piece Chicken breast fillets
- 1 Can Tomatoes, chopped
- 250 g Mushrooms brown
- 1 piece Charlotte
- 2 stem Fresh coriander
- 1 Level tablespoon Garam masala
- Chilli salt
- Black pepper from the mill
- Sugar
- Oil
- Grind the garam masala well in a mortar. Cut the chicken breast into small pieces, slice the mushrooms.
- Put some oil in a saucepan and lightly sear the charlotte and garam masala. Then immediately add the tomato pieces from the tin and stir in the mushrooms, add the chilli salt, pepper and a little fresh coriander, braise everything briefly. Season to taste, possibly add 2 pinches of sugar.
- Then add the chicken breast pieces, bring to the boil briefly and stew briefly.
- This chicken pot has a very spicy and slightly spicy taste. If you like it milder, reduce the Garam Masala, if you like it spicier, add more chilli. I’ll cook it the same way again though. I cooked basmati rice with it.
- Sprinkle some fresh coriander over the top when serving. The dish is easy to prepare in a short time. I wish you lots of fun cooking and hearty enjoyment.
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