CHICKEN STEW - BENGALI STYLE

Here chicken and vegetables cooked over medium low heat, using very less oil and spices. Actually, this recipe foot-stepped into Bengali kitchen since British era. The Bengali style of chicken stew is only a local version, that is widely spread throughout Europe. I used vegetables, which were available in my pantry, may add additionally green beans, long beans, papaya and green peas also. It is favorite to kids too. For grown ups, add little more Indian green chillies for a spicy kick. Thinking of having less spicy food, after having spicy food for long time, for a change. The taste of this chicken stew cooked with vegetables just gives this curry a unique flavor.

INGREDIENTS:
24 OZ / 750 gm Chicken
1/2 Cup Plain Yogurt (sour curd)
1 Large Red Onion
2 Carrots
1 Green Bell Pepper
2 Potatoes
5-6 small Leeks
3 Bay Leaves
8-10 Peppercorns
3 Pods Cardamoms
2 Cloves
1" Cinnamon
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
5-6 Pods Garlic (minced)
1" Ginger (minced)
2-3 Green Chillies, cut in slits
1 1/2 tbsps Lemon Juice
2 tbsps Chopped Cilantro (coriander leaves)
2 tbsps Olive Oil
1 tbsp Butter
Salt to taste

METHOD:
Wash the chicken pieces nicely. Marinate chicken with yogurt. Keep aside for 30 minutes to 1 hour.

Cut onion in cubes, carrot in 2" long slices, potato and bell pepper in slices.

Heat olive oil and butter in a wok. Add bay leaves, peppercorns, cardamoms, cloves and cinnamon. Saute for 40-50 seconds, till a nice aroma comes out.

Add cumin seeds, saute for another few seconds followed by adding onion in it. Fry till onion gets translucent. Add minced ginger and garlic in it. Saute till onion turns golden.

At this point add potatoes, carrots, coriander powder and turmeric powder in it. Saute for 3-4 minutes on medium heat.

Now add chicken, green chillies and bell pepper in it. Fold nicely. Cover and cook for another 8-10 minutes. Stir occassionally.

Add 1&1/2 cup warm water, salt and leeks in it. Cover and cook for another 15 minutes, stir occasionally on medium heat.

Add cilantro and lemon juice in it. remove from heat.

Serve hot with bread toast, roti or simple with steamed rice.