Cardamom Chicken and Mushroom Stew

    Cardamom Chicken and Mushroom Stew

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    1 person made this

    About this recipe: A wholesome and low fat chicken and mushroom stew flavoured with cardamom. Make it as mild or as hot as you like by adjusting the green chilly peppers.

    SunilAhuja Maharashtra, India

    Ingredients

    • Boneless Chicken Breasts 350 grams
    • Mushrooms 250 grams
    • Spring Onions 1 bunch (4 to 5)
    • Assorted Sprouts 3/4 cup
    • Cardamoms 4
    • Bay Leaf 1
    • Green Chilly pepper 1
    • Turmeric Powder 1/4 Teaspoon
    • Water 4 cups
    • All purpose Flour (Maida) 1 1/2 Tablespoon
    • Olive Oil 1 Tablespoon
    • Salt to taste
    • Crushed Black Pepper (optional)

    Directions

    1. Cut the chicken into thin strips approximately a quarter of an inch thick and an inch long.
    2. Chop the mushrooms similarly.
    3. Chop the spring onions into 1/2 inch pieces using both the green and white parts.
    4. Slit the green chilli pepper along the length to expose the interior but do not cut it into 2 pieces.
    5. Using a pestle lightly pound the cardamoms until the sheath splits. Do not crush.
    6. Pour 3 1/2 cups of water in a saucepan and bring to a boil.
    7. Add Bay Leaf, Cardamoms, Green Chilli Pepper, Turmeric powder and salt to taste to the boiling water. Continue boiling for 3 minute.
    8. Add the chopped chicken to the boiling water. Once the water is boiling again, lower to a simmer and let the chicken cook until done.
    9. Fish out the whole spices with a slotted spoon and discard.
    10. When the chicken is done, mix the all-purpose flour in the remaining water and add to the saucepan to thicken the sauce.
    11. While the sauce thickens, in a skillet heat the oil on high heat.
    12. When the oil is smoking, put in the sprouts and saute them for 2 minutes.
    13. Add the spring onions to the skillet. Toss with the sprouts.
    14. Add the mushrooms and continue sauteing until fragrant.
    15. Turn off the heat and pour the chicken with the sauce over the sauteed vegetables.
    16. Optionally, season with freshly crushed black pepper.
    17. Serve hot with brown rice.

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