Easiest Way to Cook Delicious Chicken curry to Chicken stew -easy 10 minute makeover

Chicken curry to Chicken stew -easy 10 minute makeover. To check if the chicken has been cooked thoroughly, take a piece from the pan and set it on a plate or cutting board. Use a fork and a knife to cut a slit. Then, chop raw chicken up into small pieces and cook it in a pan over medium heat with the chopped onion.

Once ingredients are blended together, add chicken breasts. Learn this Chicken Stew Recipe by Chef Neelam Bajwa on Curries and Stories only on Get Add the coconut milk and stir the mixture. Give it a stir and chicken stew is ready to be served! You can cook Chicken curry to Chicken stew -easy 10 minute makeover using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken curry to Chicken stew -easy 10 minute makeover

1. It's of chicken home style curry leftover (here I'm giving the recipe of a leftover curry with 5 to 5 pieces).
2. You need 1 teaspoon of vegetable oil.
3. It's 1/4 teaspoon of mustard seeds.
4. Prepare 1/4 teaspoon of cumin seeds.
5. You need 2 sprigs of curry leaves.
6. It's 1/2 teaspoon of whole spices ( can use whatever you have, preferably cinnamon-cardamom-clove-star anise).
7. It's 1/2 a cup of coconut milk.
8. You need to taste of salt.
9. It's as required of pepper (use only if required after tasting to balance the flavors out ).
10. You need of coriander leaves chopped (add as much as you like).

Make this easy and healthy recipe at your home and share. I recommend chicken stock to cook Super easy, quick, one-dish meal is what this Instant pot chicken stew recipe is all about. Loaded with vegetables along with hearty potatoes its a perfect. This Instant Pot Ten Minute Chicken Stew has been in my families meal rotation for over three years.

Chicken curry to Chicken stew -easy 10 minute makeover step by step

1. Give your chicken curry's leftover an easy twist (you can use any home style curry with a basic recipe of ginger-garlic-onions-tomatoes-red chilly,coriander and turmeric powders)..
2. In a wok, heat the vegetable oil and crackle the mustard seeds and cumin seeds. Add curry leaves and the whole spices in as well..
3. Saute for 5 seconds, and add the leftover chicken curry and heat it. Add water if required to loosen the gravy slightly..
4. Once it starts boiling, lower the flame and add the coconut milk. You can use fresh coconut milk or you can make one with any coconut milk powder..
5. Mix well, and let it heat up on low flame. Once it starts to boil, add coriander leaves and give it a mix again.
6. Taste now, add more salt and some pepper if required and serve hot. Goes great with kerala appams. Can use as a curry to bread, chapatis or dosas too..

Not only does it come together in a hurry but it's full of nourishing ingredients to help keep you well during cold and flu season! Enjoy this flavorful curry made with chicken and peas served over rice. This quick and easy chicken curry is creamy, full of flavour and takes less than half an hour! The ingredients: Each recipe calls for boneless, skinless chicken thighs, plus four or five other ingredients. Quick Chicken and Chickpea Stew Recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot.