Chicken Minoo Stew

Ingredients

Quantity	Measure	Ingredients	Description:
1	Kilogram	Chicken	Wash and clean, and cook in 6 cups of water
6	Teacup	Water
1	Large	Onions	Add to the pot, onion slices.
0.5	Tablespoon	Salt	Add to the boiling chicken.
15	Nos.	Pepper Corns	Add to the pot.
4	Nos.	Cardamoms (Elaichi)	Add to the pot.
2	Twigs/Sprigs	Bay Leaves (Tejpatta) (Dry Cinnamon Leaf)	Add to the pot.
25	Grams	Ginger (Adhrak)	Add to the pot.
6	Flakes/Cloves	Garlic (Lason, Losun)	Add to the pot.
150	Grams	Potatoes	Add to the pot.
100	Grams	Cauliflower (Phool Gobhi)	Add to the pot.
2	Tablespoon	Coriander Leaves (Kothmeer)	Add to the pot.
1	Tablespoon	Cornstarch	Add to the pot.
1	Nos.	Coconuts - fresh.	Scrape and extract coconut milk. Add
1	Tablespoon	Butter	Heat in a pan.
1	Small	Onions	Slices, fry
1	Large	Chillies Red Dry	cut and fry.
150	Grams	Brinjals - small round.	Fry
100	Grams	Lady Fingers (Okra, Bhendi)	Fry
150	Grams	Onions	Slice and fry
1	Tablespoon	Raisins	Add

Method

Wash and clean the chicken, and remove excess fat. In a pot, add the chicken with 6 cups of water and half tablespoon of salt. Add onion slices, black pepper corns, cardamom, bay leaf, ginger, garlic and onions, and bring to boil. Reduce the flame, and cook for another half hour to 35 minutes or till the chicken is tender. Then add potatoes, onions, cauliflower, After the vegetables are cooked, add coriander leaves, cornstarch (or corn flour) and coconut milk. Boil for 2 minutes stirring lightly, and add some cornstarch. When done, keep the stew aside.

In a pan, heat butter, and fry red chillies, when fried, add sliced onions and fry until they are brown. Then remove from the pan, and add it to the stew. Then put some cooking oil in the pan, and fry the Brinjal and ladyfingers and add a little salt, and remove from fire when cooked. Add this to the stew and mix

Serve with rice.