This is a great dish for all times and especially for times when you are in a hurry or want to enjoy simple and extremely healthy food.
Chicken -500 gm cut into small pcs
Onions -1-2 medium, cut into big sliced
Ginger-Garlic - 11/2 tsp.
Tomato- 1, medium size, chopped
Capsicum/bell peppers - 2 medium sized, cut into cubed
Potatoes - 2 medium, cut into chunk
Baby carrots or suitable small sized carrots - 2-3, cut into 1/2 inch thin slice
Beans : 5-6 pieces
Black pepper - 1 tsp, fresh and coarsely ground
Turmeric powder - 1 tsp
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 1tsp.
Cinnamon - 1/2 inch stick
Bay leaves - 1 or 2
Green cardamom - 2 whole
Garam Masala powder - 1 tsp.
Salt - To taste
Sugar - 1 tsp.
Butter/refine oil - 2 tbsp
In a large bowl, add chicken, onion, ginger-garlic paste, chopped tomato, turmeric powder, kashmiri red chili powder, coriander powder, salt and suger, mix well. Keep aside for 30 mins.
In a large pan, heat the butter or refine oil add carrot, potatoes and bell, saute for 5 mins.
In the same oil or until a pinch of sugar added into it begins to caramelize. Then add bay leave, green cardamom and cinnamon to butter and let splutter.
Now add marinated chicken pieces, cover the pan with the lid, turn the heat to medium-low for 10 minutes. When chicken gives nice aroma then add vegetable, coarsely ground black pepper, garam masal powder and mix well.
Pour in water (preferably warm water) until the vegetables are almost covered. Remember that vegetables will quickly smash.
Add salt to taste, and let the stew come to a boil. Lower the heat, cover the pan, and keep on low-to-medium heat for at least 30 minutes.Less than 30 minutes stewing time does not taste as good. A longer time at lower heat works well, too.
Check the contents periodically to make sure that water does not dry out, if it does add warm water. Check whether the chicken and potatoes are tender.
Serve immediately piping hot, with white rice and a wedge of fresh lemon.