Chicken in vegetable stew

Sometimes we are too tired to cook or else want to eat something tasty yet not complicated. In such times I believe in serving my family this stew. This stew is not just super simple but highly unconventional and yummy.

Serves: 3 persons

Time taken:
Preparation 5 mins
Cooking 20 mins

Ingredients:
Boneless chicken 250 gms; cut in strips
Potatoes 2 nos medium sized; quartered length - wise
Pointed gourd/ parwal 3 nos; quartered length - wise
Ladyfingers/ bhindi 9 nos; cut the stump only
Tomatoes 2 nos small; sliced length - wise
Garlic 4-5 cloves; chopped
Onion 2 nos small; sliced length - wise
Cumin seeds ½ tsp
Dry red chilli 2 nos whole
Bay leaf 1 nos
Oil 3 tbsp
Turmeric powder 2 tsp
Red chilli powder 2 tsp
Coriander powder 3 tsp
Garam masala powder 2 tsp
Salt to taste
Water 1 cup

Method:
1.  Heat oil in a kadahi/ wok. In a bowl take potatoes and smear them with salt and turmeric rest for a minute and fry until half done, set aside. Repeat the process with the pointed gourd and ladyfingers. Set aside all the vegetables.
2.  In the remaining oil n the kadahi, add cumin seeds, whole dry red chillies and bay leaf. As they start crackling add the chopped garlic and sliced onions.
3. As the onions get translucent, add the tomatoes and cover and cook until the tomatoes are done.
4. While tomatoes are cooking in a bowl add turmeric, red chilli powder and coriander powder along with some water to make a thin paste. Once the tomatoes are done add this paste. Fry until oil leaves from its side.
5.  At this point add all the vegetables and chicken strips. Add salt and fry them in the masala for 5 minutes. Add garam masala.
6.  Add water and let the stew boil for next 5 - 10 mins.
7. Serve hot with rice.