How to make Goan Chicken Stew -
Chicken stew made in Goan style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Coconut milk (नारियल का दूध)
Cuisine : Goan
Course : Main Course Chicken
For more recipes related to Goan Chicken Stew checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Kiwi Salsa With Chicken Cashew Chicken Honey Glazed Chicken Chicken in Prune Sauce
Goan Chicken Stew Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Goan Chicken Stew Recipe
Boneless chicken breasts cut into thick strips 250 grams
Coconut milk 1 cup
Salt to taste
Ginger-garlic paste 1 tablespoon
Turmeric powder ¼ teaspoon
Lemon juice 1 tablespoon
Oil 4-5 tablespoons
Cloves 3-4
Cinnamon ½ inch
Onion sliced 1 medium
Green capsicum sliced 1 medium
Green chillies slit 2-3
Cumin powder 1 teaspoon
Coriander powder 1 tablespoon
Black pepper powder to taste
Chicken stock 1 cup
Refined flour (maida) 1 tablespoon
Tomato sliced 1 medium
Method
Step 1
Put chicken strips in a bowl, add salt, ginger-garlic paste, turmeric powder and lemon juice, mix well and set aside.
Step 2
Heat oil in a non-stick wok. Add cloves and cinnamon and sauté till fragrant.
Step 3
Add onion and sauté for a minute. Add marinated chicken and mix well. Add capsicum and green chillies and mix on high heat.
Step 4
Add cumin powder, coriander powder, and pepper powder and mix well. Reserve 1 tablespoon chicken stock and add the remaining to the pan and mix. Add salt, mix, cover and cook on low heat for 4-5 minutes.
Step 5
Mix refined flour in reserved chicken stock to make a smooth slurry, add to the pan and mix well.
Step 6
Add coconut milk and tomato, mix, cover and cook on low heat for 2 minutes.
Step 7
Serve hot.
Nutrition Info
Calories : 1807 Kcal
Carbohydrates : 50.1 gm
Protein : 76.2 gm
Fat : 144.8 gm
Other : Fiber- 9.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
