Servings: 4 Ingredients:
- Chicken - 1 whole (3-4 lb/2 kg), cut into small pieces
- Onion - 1 lrg, thinly sliced
- Tomato - 2, sliced
- Green beans - 1 lb (450), cut into 2 inch long pieces
- Green chili - 3-4, thinly sliced (seeds removed if you don't like the heat)
- Garlic paste - 1.5 tsp
- Ginger paste - 1 tsp
- Whole cardamon - 4-5 pc
- Cloves - 4-5 pcs
- Cinnamon stick - 2 inch pc
- Paprika powder - 1 tsp
- Chili powder - 1 tsp
- Lemon Pepper - 1/2 tsp
- Cumin powder - 1 tsp
- Coriander powder 1.5 tsp
- Turmeric powder - 1/2 tsp
- Salt - to taste
- 1. Wash and drain the chicken pieces. In a bowl, mix in the dry powdered spices and coat the chicken pieces evenly with the spice rub. Set aside.
- 2. In a non-stick pan, heat 4 tbsp of oil. Add the cardamon, cinnamon, cloves. Saute till they pop.
- 3. Add the onions and salt. Saute till translucent. Add the garlic and ginger. Saute till fragrant, about 2-3 min.
- 4. Add the chicken to the pan. Stir to combine. Simmer on med heat for 5- 10 min till the juices from the chicken are released. Add the tomatoes and 1 cup of hot water, reduce the heat to low-med and simmer for 30-35 min.
- 5. Make sure to stir in occasionally to avoid any burns at the bottom of the pot. If required, add 1/2 cup of water every time you stir.
- 6. Meanwhile, cut off the tail and tips of the beans and chop them into 2 inch long pieces. In a microwavable bowl, steam the beans with a pinch of salt and a bit of water to add moisture, in the microwave, for about 4-5 min. Set aside.
- 7. After the 30 min mark, check the stew to see whether the chicken has been cooked through. If not, add half cup more water and stir to combine. Simmer for 10 more min.
- 8. If the chicken seems to be cooked through, then add the green beans and the chilies. Stir to combine and simmer for 5-10 more min till the beans have softened up a little. They should still be quite green and crunchy.
- 9. Once cooked, serve with plain or flavoured rice or pita bread.
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