Chicken Stew...the Bengali way

If it’s a chicken stew, it has to be a Chicken Stew the Bengali way! The aromatic spices, the pieces of vegetables and a hint of sweetness…Oh it’s so good.

Usually made with chicken drumsticks, this stew has therapeutic value. It works wonders on the cold and the flu. If you taste it you will agree that it is perfect for a cold or rainy day. This healthy chicken stew the Bengali way is a meal in itself. You could serve it up with toast or garlic bread on the side.

Let me break it down for you…the drumsticks cater to the protein requirement, the veggies the vitamins and carbohydrates, the aromatic spices not only add the flavor but are also known to provide the warmth. The butter gives the fat.

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Chicken Stew … the Bengali way                    Serves 2

Ingredients:

Chicken Drumsticks – 2

Carrot (cut into chunks) – 1 large

Potato (cut into chunks) – 1 large

Shallots/Baby onions –  8 to 10 (if using onions, cut into large chunks)

Frozen peas – a handful

Garlic(chopped) – 1 tblsp

Ginger paste – 1 tsp

Whole spices – a piece of cinnamon, 3 to 4 cloves and green cardamom, 12 to 15 peppercorns

Nutmeg(freshly grated) – a pinch

Bay leaf - 1

Crushed pepper – as required

Vinegar – 1 tblsp

Soya sauce (light or dark) – ½ tsp

Worcester sauce – ½ tsp

Olive/Vegetable oil – 2 tblsp

Slurry – 1 tblsp of flour mixed with ¼ cup of cold milk

Water – 3 to 4 cups or as required
Sugar - 1 tsp (optional)

Salt – to taste

Soft Butter – 2 tsp

Method:

1.    Marinate the drumsticks with vinegar, a pinch of salt and a pinch of crushed black pepper. Keep it refrigerated for at least an hour.

2.    Heat the oil in a wok. Add in the onion and garlic, fry till they get a light colour. Add in the potatoes, carrots, ginger paste and cook stirring for a minute.

3.    Add in the marinated chicken pieces, the whole spices. Turn the heat to high. Cook for a minute.

4.    Grate in the nutmeg; add in some crushed pepper, soy sauce and Worcester sauce. Cook till the chicken pieces get a light colour on them and the vegetables are par cooked.

5.    Add in water, enough to cover the veggies and chicken pieces. Add in the bay leaf and season with salt. Bring it to a boil. Add in the frozen peas. Cover and cook on low heat till the chicken is cooked.

6.    Lower the heat and add in 2 tblsp of the slurry. Mix it well and bring it to a boil. Add more slurry if you want a thicker consistency. Cook for a minute then turn off the heat.

7.    Serve hot with a blob of butter and a sprinkling of crushed pepper on top. Goes well with toast or garlic bread.

© Rinki’s Kitchen