Kolkata Cabin-style Chicken Stew
This authentic and easy Kolkata chicken stew recipe is light, brothy, and delicately spiced. It is comforting and easily digestible meal when served with toasted bread.
Servings 4 people
Ingredients
- 500 gms Chicken - on bone curry cut
- 2 nos. Carrots - cut into thick chunks
- 2 nos. Potatoes - cut into thick chunks
- 2 cups Raw Green Papaya - cut into thick chunks
- 2 nos. Onion - medium - quartered
- 2 inches Ginger
- 5-6 cloves Garlic
- 1 tsp Peppercorns - freshly crushed
- 6 Cloves
- 2 Bayleaves
- 2 tsp Corn flour
- 1 tbsp Oil
- Salt to taste
- 1 Lemon
Instructions
- Prep the Chicken: Place the washed chicken pieces in a mixing bowl. Add the ginger-garlic paste, salt, coarsely crushed peppercorns, and cloves, and the juice of one lemon to it.500 gms Chicken, 2 inches Ginger, 5-6 cloves Garlic, 1 tsp Peppercorns, Salt to taste, 1 Lemon, 6 Cloves
- Prep the Vegetables: Peel and chop up the vegetables for the stew and keep them aside.2 nos. Carrots, 2 nos. Potatoes, 2 cups Raw Green Papaya, 2 nos. Onion
- Cook the stew: Heat some oil in a pressure cooker and add some whole peppercorns, cloves, and bay leaves. As they sizzle, add the marinated chicken pieces along with the chopped vegetables. Stir fry for 3-4 minutes until the chicken changes colour slightly.1 tbsp Oil, 2 Bayleaves
- Pour in the water, enough to cover the chicken and vegetables. Close the pressure cooker lid and let it cook till you get 2-3 whistles on high heat. Turn off the heat and let the pressure release naturally.
- If using a soup pot or kadhai, allow the vegetables and chicken to simmer for 30-40 minutes or until the carrot and papaya are fork-tender. Those two would take the longest to cook, longer than chicken, in fact.
- Check for seasoning: Remove the pressure cooker lid and check the seasoning. Turn on the heat once again.
- Prepare a cornflour slurry and drop it gently into the stew. Give it a good mix before serving.2 tsp Corn flour