Brown Stew Chicken

Ingredients

• 1 whole Chicken
• 1 chopped Tomato
• 2 chopped Onions
• 2 chopped Garlic Clove
• 1 chopped Red Pepper
• 1 chopped Carrots
• 1 Lime
• 2 tsp Thyme
• 1 tsp Allspice
• 2 tbs Soy Sauce
• 2 tsp Cornstarch
• 2 cups Coconut Milk
• 1 tbs Vegetable Oil

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cut the lime and squeeze the juice over the chicken pieces, rubbing it in well, then tip away any excess juice.
2. In a large bowl, mix the chicken with the tomato, onions, garlic, red pepper, thyme, allspice and soy sauce. Cover and leave to marinate for at least an hour.
3. Lift the chicken pieces out of the bowl, shaking off any clinging vegetables, and keep the marinade to one side for the sauce.
4. Heat the vegetable oil in a large heavy pot until very hot, then brown the chicken in batches, setting each browned piece aside on a plate.
5. Once all the chicken is browned, pour off any excess oil and return all the pieces to the pot.
6. Add the reserved marinade and the carrots, stir well, and cook over a medium heat for 10 minutes.
7. Blend the cornstarch with the coconut milk until smooth, then stir this into the pot.
8. Lower the heat right down and let the stew simmer gently for a further 20 minutes, or until the chicken is tender.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.