For such style of stew, meat is first coated with seasoned flour and then fried a little to form a coating on the surface. This step can be done using gluten free flour also. In this recipe I have omitted this step and it is still very flavourful.
It is quick, easy and fit for crowd feeding. Use fresh, frozen or canned vegetables or a combination of these or add beans ; You are the boss.
ingredients: ( 6-8 servings)
1/4 cup cooking oil
1 medium onion, roughly chopped
3-4 cloves of garlic, finely chopped
300 gm boneless chicken breast, cubed
1/4 cup tomato puree
1 1/2 tsp salt
1 tsp red chilli powder
1/2 tsp black pepper powder
3/4 tsp dried thyme
3/4 tsp allspice powder (optional)
2 medium potatoes, peeled and cubed
1 1/2 cups mixed frozen vegetables
1 small capsicum, chopped
4-5 cups chicken stock or water
1 1/2 tbsp corn flour dissolved in 3 tbsp of water
Heat oil in a large pot and saute chopped onions till very lightly golden. Add garlic, cook for few seconds and add chicken pieces. Cook, stirring at intervals for 2-3 minutes. Add tomato puree, seasonings and thyme. Stir well, add vegetables and stock. Cover the pot and let it cook on medium flame for 7-10 minutes till the vegetables are tender. Gradually add corn flour paste to thicken the stew according to desired consistency. Cover the pot again and simmer for 2-3 minutes. Serve hot.