Ingredients (Serves 3 – 4)
1. Boneless chicken (thighs preferred) – Around 200 gm
2. Olive oil – 1.5 tbsp
3. Garlic – 2 cloves, minced
Onion – 1/2 – 3/4 cup, chopped
Celery – 2 stalks, chopped
Carrot – 1/4 cup, cut into small cubes
Bell pepper – 3 – 4 tbsp
Potato – 1/4 – 1/2 cup
Corn – 3 tbsp
4. Butter – 2 tsp
5. All purpose flour – 2 – 3 tsp
6. Chicken stock – 2 cups
7. Salt and pepper – To season
8. Heavy cream – 3 – 4 tbsp
9. Parsley – 2 tbsp, chopped
Method
1. Heat 1.5 tbsp oil in a pan at medium-high heat and add the chicken thighs. Season with salt and pepper. Cook for about 5 – 6 minutes until chicken is golden on both sides. Transfer to a plate and set aside.
2. In the remaining oil, add garlic, onion, celery, carrot bell pepper, potato and corn. Season with salt and pepper. Saute for 5 – 6 minutes. Add butter and mix well. Sprinkle 2 – 3 tsp all purpose flour and cook for a minute. Add chicken stock, chicken pieces and bring to a boil. Cook for about 20 25 minutes until chicken is done and gravy thickens. Take out the chicken pieces and chop into small pieces when warm enough to handle. Put them back into the pan and mix well. Add 3 – 4 tbsp heavy cream and mix well. Taste-check for salt. Sprinkle chopped parsley. Switch off. Serve with any crusty bread.
Do you have a recipe for chicken stock or broth that you can publish on your site?
Preferably, a Keralite version.
A lamb/ goat version in addition, would be a bonus to your readers.
I always use store-bought chicken stock to make soup. Will surely try to post a Keralite version soon.