Manglorean Chicken Stew and Mushroom-Bell Pepper Stew

Whether it’s winter of New England or it’s monsoon in mumbai this chicken stew is my most favorite comfort food. It’s spiciness scale being somewhere between soup and curry, it satisfy all senses without overwhelming. 

South Mumbai has many Manglorean restaurants, most popular one is Mahesh Lunch Home. Somehow I never developed deep love for Mahesh Lunch Home (exception Huge Crab Masala with Sonal, my BFF) instead I always loved Apporva. And this is where I was introduced and fallen in love with Chicken Stew with Appam. I don’t know how they make it but this is how I think they do. It’s tried, tasted and approved. 

This time I made it to celebrate, first snowfall of the season. 

You need: 

  • 1 lb. boneless chicken thighs, cut in smaller pieces
  • 1 onion, chopped and divided
  • 2 cardamoms
  • 4″ cinnamon stick
  • 4 cloves
  • 1 tsp black pepper
  • 1 tsp red pepper chili flakes
  • 1 tsp salt
  • 2 tsp coconut oil
  • 1 cup coconut milk

Method: 

  1. Heat oil in a pan and add cinnamon, cardamom, cloves, black and red chili pepper, followed by onion. Keep turning it on medium heat till the mixture is brown. Grind it in a food processor to make smooth paste.
  2. Add rest of the onion to the pan, add chicken to it when onion turns translucent. Mix it well and cover for 10 minutes. Add salt and the spice paste. Mix it well. Cover for another 5 minutes  or till the chicken is completely cooked.
  3. Finally add coconut milk and simmer for 5 minutes.
  4. Eat it with appam or with oatmeal crepes, tastes good with plain white rice as well.
  5. The left over sauce can be used to make mushroom and red bell pepper stew. Or just be creative and add any 2-3 vegetables of your choice, bring it to boil and eat it over rice. Tastes better than the previous day.

Things to be careful about:

  • See to it that you cook the spices really well before making the spice paste.

 

 

 

 

 

Questions, comments, complements?

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