Ma'er Moto Chicken Stew

This recipe is hit in my kitchen just because I am the epitome of laziness and I just like to throw everything in the pressure cooker and then wait for its relived whistle!! My mother used to make this simple chicken stew when anyone in our family had fever. More importantly, this stew is low in fat yet high in taste and flavour!! Adding potato is a must...skip it if you want it to be low carb also!!!

I made this chicken stew a few days back when I was in an uber denial to cook on that particular day. Yes...some days I just refuse to enter the kitchen and do any kind of household chores. On such days takeout is an option I just love to have. But then my healthy conscious knocks on my back and I retreat!! So either my maid is my saviour or I just throw everything in the cooker. So this is how this beautiful chicken stew has become my favourite with time.

Heat oil and temper it with cinnamon stick, bay leaf, green cardamoms and cloves.

Add the onions.

And crushed ginger and garlic.

Add the chicken and sprinkle some salt over them.

Give them a good stir to mix well.

Cook the chicken until they change their colour.

As soon as they change their colour pour in water.

Add the potatoes and raw / green papaya to the cooker and cook on pressure until tender.

When the chicken is cooked add the vegetables to them and simmer until the veggies are cooked. Finish off with a blob of butter and freshly ground black pepper powder.

Mexican chicken stews are quite spicy. Want to recreate them in my kitchen stew soon. Which chicken stew is your favourite??

Ma'er Moto Chicken Stew

Serves 4

Ingredients:

1 kg chicken

2 medium onions – roughly sliced

6-7 fat pods of garlic – peeled and a little mashed

1 and ½ inch stick of ginger – cut into chunks

2 tbsp butter

2 tsp oil

1 tbsp whole black peppercorns

1 medium bay leaf

1 small cinnamon stick

3 cloves

3 green cardamoms

¾ cup of your favourite green veggies – I have used carrots, beans and green peas. If you can find raw / green papaya then do add them. Peel them, clean the seeds and cut into medium sized cubes.It’s a must.

1 or 2 medium potatoes – peeled and cut into halves

2-3 tsp freshly ground black peppercorns

Salt

Method:

In a pressure cooker heat the oil and temper it with bay leaves, black peppercorns, green cardamoms and cinnamon stick.

Sauté for half a minute and then add the chicken, green papaya / raw papaya (if using), sliced onions, ginger and garlic to them.

Sprinkle some salt over them and sauté the chicken with the onions, ginger and garlic on medium heat till the chicken pieces change colour.

Now pour in 3-4 cups of water.

Add the potatoes and give them a good stir.

Put cover and cook the chicken on pressure until the chicken blows 3-4 whistles.

Put off the flame and let the steam come out of it naturally.

Then open the lid and add the other veggies.

Now simmer on low flame until the veggies are completely cooked.

It will take somewhat 7-10 minutes if you are cooking covered.

OR, You can add the veggies directly with the chicken. I did not add then because that makes the veggies very mushy. And I wanted to retain their vibrant colours.

Taste and if required add more salt.

Finally add butter and ground black peppercorns, and serve hot with your favourite bread or rice or chapatti.