Summary

Chicken Stew For The Soul might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 497 calories, 34g of protein, and 33g of fat per serving. For $1.81 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have cardamoms, salt, ground tumeric, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. Only a few people made this recipe, and 9 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is good. Try Chicken For Babies Soul, Chicken Soup for the Soul, and Chicken Riggies and 'Scarole with Soul for similar recipes.

Instructions

1. Slice the onions, slit the chillies, cube the potatoes and keep aside.
2. Heat oil in a heavy bottomed pan or pressure cooker, splutter mustard seeds.
3. Add the whole spices and stir till you begin to get the aroma of the spices.
4. Add sliced onions,curry leaves and green chillies and saute.
5. Stir in the ground coriander and add the marinaded chicken. Stir so that the chicken is covered well in the sauteed mixture.
6. Cover and let it cook. When it is half done add the cubed potatoes.
7. When the chicken is almost done add the garam masala,salt and coconut milk and stir.
8. When done put off the heat and garnish with chopped fresh coriander.
9. Have I forgotten the most important ingredient? Stir it with lots of love for the family and friends who will partake of the meal.
10. Serve hot chicken stew with freshly made appams.

Ingredients

• 1 cardamoms
• 2 chicken
• 3 cinnamon stick broken
• 4 coconut milk
• 5 curry leaves
• 6 fresh coriander
• 7 garam masala
• 8 ginger garlic paste
• 9 ginger-garlic paste
• 10 green chillies
• 11 ground red chilli
• 12 ground coriander
• 13 ground tumeric
• 14 juice of lemon
• 15 onion
• 16 potatoes
• 17 salt to taste

Directions

• 1 Slice the onions, slit the chillies, cube the potatoes and keep aside.
• 2 Heat oil in a heavy bottomed pan or pressure cooker, splutter mustard seeds.
• 3 Add the whole spices and stir till you begin to get the aroma of the spices.
• 5 Serve hot chicken stew with freshly made appams.