As I write this the constant rain pitter patter down giving my bones an unwelcome chill. Constantly getting wet as I ferry children back and forth, a bowl of this would be heavenly right now. Yes, usually when one thinks of chicken stew, it is the normal nursery food chicken boiled in an array of vegetables, quite delicious, but I must a bit boring. My spiced chicken stew offers the extra punch that normal chicken stew lacks. Spiced but not intensly it tickles and tantalized your tastebuds with the hint of spice, and still warms yoru heart and soul. Of course incredibly easy to put together, it is a great dinner time dish, either eaten with rice or chunks of warm bread. The plates will definitely be shiny and clean, after this stew!

Ingredients

·    1 1/2 cup(s) red lentils
·    2 1/2 pound(s) boneless, skinless chicken thighs, trimmed
·    1 tablespoon(s) butter
·    2 teaspoon(s) oil
·    4 cup(s) chopped red onions
·    2 chopped potatoes
·    2 chopped carrots
·    5 to 6 green beans sliced.
·    5 clove(s) garlic, finely chopped
·    1 tablespoon(s) minced fresh ginger
·    3 tablespoon(s) of rasam powder
·    1 can(s) (14-ounce) diced tomatoes
·    2 ½ cup of chicken broth

What you need

Directions

1. Wash lentils in cold water then spread in an even layer in a pressure cooker and place chicken on top of the lentils with potatoes. Pour in water to cover and pressure cook for 10 minutes or until the children is falling off the bones.

2. Heat butter and oil in a large skillet over medium-high heat. When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add powder and cook, stirring, until very fragrant, 2 to 4 minutes. Slowly stir in a bit of the chicken stock, enough to scrape the onion mixture from the bottom of the pan, then stir in tomatoes with their juice.

3. Now add the finished lentils and chicken, along with diced carrots and a few cut green beans. Let it cook for a few minutes until everything amalgamates. Since with a heaping bowl of rice or chunks of bread or roti.

4. Cover and cook until the chicken is falling-apart tender, 5 hours on high or 7 to 8 hours on low. Stir the stew to combine.

By Mayuri Jayasinghe