Chicken Stew (dry) recipe by Ruhana Ebrahim

Ingredients

• 1 large onion (sliced),
• 1kg chicen fillet/pieces,
• 4 medium potatoes (quartered),
• 2 large tomatoes (liquidized),
• 500ml sourmilk,
• 3 tablespoon lemon juice,
• 1 ½ - 2 teaspoon salt,
• 1 teaspoon chilli powder,
• ¼ teaspoon turmeric powder,
• 1 teaspoon dhana Jeeru (Cumin) powder,
• ¾ tablespoon red ginger garlic masala,
• 2 pieces taj (cinnamon sticks)
• 3 Elachi (cardomom) pods (cardamom),
• 1 cup double beans,
• 1 cup gadra (lima) beans,
• 100g - 200g french sliced green beans,
• 3 large carrots (cut in batons),
• 3 medium beetroot (quartered),
• 1 cup frozen peas.
• 1. Boil all beans separately, till cooked and tender. Note, only bring double beans to boil, then remove from heat and drain from water.
• 2. Peel and wash beetroot, cut and boil till a knife easily skewers it but is still firm.
• 3. Separately marinate chicken in masala, spices, tomatoes and sour milk.
• 4. Braise onion in oil with taj and Elachi (cardomom) till golden.
• 5. Remove chicken from marinade and add to onions on high heat and seal.
• 6. Drop to medium heat, remove taj and Elachi (cardomom), add in sour milk marinade and cook for 3 minutes.
• 7. Add all beans, peas and carrots to pot.
• 8. Fry quartered potatoes until golden on outside and fluffy on inside.
• 9. When liquid in pot has reduced by half, add beetroot and potatoes and cook till no liquid remains.
• 10. May add water/ more sourmilk to make a little gravy if do not like stew dry.
• 11. Best served with soft white bread/ naan or roti.