A cozy and lazy winter night often demands for a dinner of different kind. Such nights are romantic, such nights are tricky and such nights make you have something that you don’t have often. I love such nights and dinners on those nights are delicious yet healthy indulgences. I am a kind of regular rice eating Bengali. Be it lunch or be it dinner, I prefer rice and curry/dal over everything. But winter nights often make me try different things and so are summer afternoons. A soupy, creamy, mild and utterly delectable dish comes to rescue. A bowl full of goodness is what I call a bowl full of Bengali Style Chicken Stew. Pair it with some butter tossed bread and you have an ultimate comfort meal.
Chicken Stew may not be native to our land but we have our version of it just like we have our own version of French Toast. We Indians are phenomenal in giving twist and discovering a new form out of everything. My blog already has the recipe of Chilli Chicken which is an Indo-Chinese dish and is again an outcome of amazing touch and twist. Be it Chilli Chicken or Chicken Stew, these are super hit in my family.
Chicken Stew is mildly spiced, loaded with the goodness of seasonal veggies, thickened with a gentle mingle of corn flour, buttery and creamy. This is something which is super easy to make and definitely makes a wholesome meal. Whitish in colour, this is a one-pot-meal and can be served as it is. But yes, this goes brilliantly well with bread. Also, if you are someone who doesn’t go often to the kitchen and not that much into cooking yet but want to try out something amazing by your own, this is for you.
Again, if you are someone who have never had this dish before, you must. If these pictures are making you hungry, go ahead and try out this at your kitchen and thank me later. Here’s the recipe for you all. The below mentioned ingredients should give you two to three servings.
- 300 gm chicken (with bone)
- 14 green bean, cut into big pieces
- 2 carrot, cut into cubes
- 1 medium sized potato, peeled and diced
- 1 inch ginger, cut into pieces
- 7 garlic clove, crushed
- 1 onion, chopped
- 1 bay leaf
- 1/2 cinnamon stick
- 8 whole black peppercorn, lightly crushed
- 1/2 tea-spoon black peppercorn powder
- 2 table-spoon corn flour
- 2 table-spoon salted butter
- as required water
- salt, according to taste
- We will start with making the stock first. Take the chicken pieces, all the cut veggies, ginger, garlic, bay leaf, cinnamon and crushed black peppercorn in a deep bottom vessel. Add water so much so that it should just cover everything on the vessel. Add 1 tea-spoon salt.
- Cover and keep it over flame. Cook over medium flame until the veggies and chicken are done. Do not overcook.
- Remove the vessel from flame and separate water from rest of the things. You have the stock now. Keep it for further use.
- Discard ginger, garlic, bay leaf and cinnamon and keep rest of the boiled veggies and chicken for further use.
- Take a small bowl and dilute corn flour with normal water (not hot water, else it will form lumps). Keep aside.
- Heat butter in a pan and add chopped onion. Sauté until translucent.
- Add boiled veggies and chicken to it and give a proper mix.
- Add the stock and black peppercorn powder. Give quick mix, cover the lid and bring to a boil. Check for salt at this stage, add more if needed.
- Open the lid and add diluted corn flour. Mix well and cover again. Cook for another 2 minutes and it’s done.
- Your Bengali Style Chicken Stew is ready to be served now.
Serve this hot and enjoy your lunch/dinner. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.