Chicken Stew is one such dish that fits perfectly in any season, be it summer or winter, or even monsoon, this comfort food tastes equally delicious with any of the seasonal vegetables you get locally. Of course, I’m talking about the vegetables we usually add to a stew. But do you know you can add Squash/Chayote Squash in it? And this vegetable tastes lovely in a Bengali-style Chicken Stew. Add Squash in place of Raw Papaya, they taste almost identical in a stew, it’s hard to spot the difference.
I’ve grown up having this Stew, whenever Ma would feel to make something easy with Chicken she used to cook this in a Pressure Cooker. Something I didn’t like much as a young kid, because of the addition of the vegetables, became one of my favorites slowly. With growing age, we crave comfort more than elaborate food preparations.
Cooked with basic spices, and roughly crushed black pepper along with the chunky vegetables and succulent chicken pieces, this Bengali-style Chicken Stew warms the soul always. The delicious Chicken Stew takes up all the flavours from the fresh ingredients it has been cooked with, dunking bread into the stew while having it from a bowl is my favorite part of eating it.
I hope you’ll enjoy cooking it for your family, and friends. I’d love to know your experience if you try the recipe, do share a comment with me. 🙂
Bengali-style Chicken Stew
Bengali-style Chicken Stew is basically a Country-style Chicken stew which is cooked with vegetables and warm spices. Favourite comfort food that always tastes delicious no matter what the season is.
Ingredients
- 1 kg- Chicken (with bones, curry cut)
- 1- Dry red chili (halved)
- 2- Onion (medium-sized)
- 3- Potato (medium-sized)
- 2- Carrot (medium-sized)
- 2- Tomato (medium-sized)
- 1 small- Raw Papaya
- 1 tbsp- Ginger paste
- 2 tbsp- Garlic paste
- 1 tbsp- Coriander powder
- 1 tsp- Whole Black peppercorns (roughly crushed)
- 1 tsp- Kashmiri mirch powder
- 1 tsp- Turmeric powder
- ½ tsp- Garam masala powder
- 4- Green chilies (halved)
- 4 tbsp- Vegetable oil or Mustard oil
- Salt to taste
- ½ tsp- Sugar (read note)
- for garnishing- Fresh coriander leaves (chopped)
Instructions
Stovetop Pressure Cooker Method
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Peel the onions, finely chop and keep aside.
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Peel the potatoes and cut them into halves horizontally. Wash well and keep aside.
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Peel the carrots and cut them into chunks, keep aside.
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Peel the raw papaya and cut it into chunks, keep aside.
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Cut french beans into 2” pieces, keep aside.
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Discard the seeds of the tomatoes, cut each tomato into 4 pieces, and keep aside.
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Heat oil in a cooker. Temper with the dried red chilli and crushed black peppercorns.
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Next, add chopped onion and sauté them until light brown in color.
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Add ginger-garlic paste, and stir for 5-6 seconds.
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Next add the tomatoes, coriander powder, turmeric powder, salt, kashmiri mirch powder, and green chilies. Mix well, add a splash of water, and stir constantly to cook the masala for a minute over medium heat.
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Add the freshly washed chicken pieces along with all the vegetables. Mix well and cook uncovered for 10 minutes.
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Add water to level the Chicken and vegetables, add sugar, mix well and close the cooker lid.
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Pressure cook over medium heat for 2 whistles. Remove from the heat and let the pressure release naturally.
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After you open the cooker lid check salt and adjust if required.
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Add garam masala powder, and mix gently.
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Garnish with chopped coriander leaves.
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Serve hot with steamed rice or bread, enjoy!
Method to cook Chicken Stew in a MultiPot or Instant Pot (Electronic Pressure Cooker)
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Turn on the sauté mode of a MultiPot and set the timer for 15 minutes on normal.
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Temper with the dried red chilli and crushed black peppercorns.
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Next, add chopped onion and sauté them until light brown in colour.
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Add ginger-garlic paste, and stir for 5-6 seconds.
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Next add the tomatoes, coriander powder, turmeric powder, salt, kashmiri mirch powder, and green chilies. Mix well, add ¼ cup of water, and stir constantly to cook the masala for a minute.
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Add the freshly washed chicken pieces along with all the vegetables. Mix well and cook uncovered for 10 minutes. Adjust the cooker temperature to low at this stage.
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Add water to level the Chicken and vegetables, add sugar, and mix well.
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Lock MultiPot lid in place and set steam vent handle to sealing. Select Pressure Cook and cook on High Pressure for 9 minutes.
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When the cooking cycle is complete, turn the steam vent handle to Venting to quick-release pressure.
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Remove lid, check salt and adjust if required.
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Add garam masala powder, and mix gently.
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Garnish with chopped coriander leaves.
Recipe Notes
- The addition of sugar is to balance the overall taste of the dish, it wouldn’t make the Chicken Stew sweet. It’s fine if you prefer not to add it.
- Add seasonal vegetables to the Stew such as Shalgam/Turnip, Squash, Radish, Red Carrots, Green tomato, etc.
Coriander powder is mentioned twice in the ingredients section. What should be the exact amount?
I tried your rajma recipe and it turned out really well. Request you share a Chole recipe.