Chicken And Vegetable Stew


Hello, friends welcome again. Today I did something different from making authentic Indian dishes, rather I decided to make a Thai-inspired dish of chicken and vegetable stew. Its a real comfort food of old-school idea and is truly wholesome, creamy and flavorful. It will really let you taste the magic of Thailand and is made too quick to believe it. With just the right set of ingredients and mild spice seasonings, it will give you a wonderful eating experience quite memorable and fun. So let’s start making it—-


  1. Chicken(boneless)-250 gms
  2. French Beans-200 gms
  3. Carrot-150 gms
  4. Potato-1 (big)
  5. Onion-1(big)
  6. Broccoli-150 gms
  7. Mushroom-150 gms
  8. Ginger-Julienned
  9. Coconut Milk-4 cups
  10. Oregano- 1/2 tsp
  11. Black Pepper-1/2 tsp
  12. Red Chilly Flakes-1/2 tsp
  13. Salt-According to taste
  14. Chicken Stock-5 cups
  15. Fresh Cream-For Garnish


Step 1

IMG-5051.JPGWash, cut and blanch the vegetables and chicken in chicken stock till half done.

Step 2

Now in the same utensil add the coconut milk and boil for three minutes or till done.

Step 3

IMG-5054.JPGNext add the seasonings, salt, black pepper, oregano, red chilly flakes and boil again for ten minutes.

Our Chicken And Vegetable Stew is done. Garnish with fresh cream and cilantro. You can add green peas too to the dish but it is optional.

Friends do try the recipe. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!




Lentil Chicken


Hi and welcome dear friends. Today I am sharing a delicious dish of chicken with the goodness of lentils too, this is a curry-cum-dal recipe and really is a one-dish meal kind of thing which when made needs no other help. Combined with rice or chapatis, it is a definite cracker and will be liked by one and all, that’s for definiteness. Just make it on a weekend and enjoy the taste without worries about health as they both will be just awesome.


  1. Split Pigeon Pea – 250 gms.
  2. Boneless chicken – 150 gms.
  3. Onion – 1.
  4. Green Chillies – 2.
  5. Cumin – 1 tsp.
  6. Ginger-Garlic Paste – 1 tsp.
  7. Turmeric Powder – 1 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Coriander Powder – 2 tsp.
  10. Cumin Powder – 1 tsp.
  11. Chicken Masala – 1 tsp.
  12. Garam Masala – 1 tsp.
  13. Tomato Puree – 2 tbsp.
  14. Salt – According to taste.
  15. Vegetable Oil – 2 tbsp.

For Garnish:-

  1. Coriander Leaves – A small bunch.
  2. Fresh Cream-As required. (optional).


Step 1

Wash and boil the daal adding a pinch of salt and turmeric powder. Finely chop the onion, green chilies, coriander leaves.

Step 2

Take a kadhai. Add the oil and cumin and when it splutters add the finely chopped onion, green chilies and saute for a minute. Now add the ginger-garlic paste and fry again. Now add the masalas, salt, turmeric powder, red chilly powder, coriander, cumin powder and garam masala. Fry and add the tomato puree. Now fry everything well to remove the raw smell and when done add in some water to cook the chicken.

IMG-4065 (1).JPG 

Step 3

When the chicken is totally cooked and half or less than half quantity of water remains in the kadhai add the boiled dal. Now let this boil for five to ten minutes. Check your seasonings lastly.

Our Lentil Chicken is done. Garnish it with freshly chopped coriander and fresh cream. It can be served with steamed rice, chapatis, pooris, tandooris and with other eatables of your choice.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great week everyone. Till then, healthy cooking, happy living!!!!




Oil Free Mustard Chicken


Hello and welcome friends once again. Today I’m going to share a recipe of a special chicken curry made with mustard and it is really a delicious one. It is creative and has all the nutrition you need to make you healthy and hearty too.


  1. Chicken – 250 gms.
  2. Yellow Mustard – 50 gms.
  3. Onions – 2.
  4. Ginger-Garlic Paste – 2 tsp.
  5. Kasuri Methi – 1 tsp.
  6. Salt – According to taste.
  7. Turmeric Powder – 1/2 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Tomato Puree – 1 tbsp.
  10. Yoghurt – 2 tbsp.
  11. Chicken Masala – 2 tsp.
  12. Coriander Powder – 2 tsp.
  13. Cumin Powder – 2 tsp.
  14. Garam Masala – 2 tsp.

For the tempering :

  1. Bay Leaf – 2.
  2.  Black mustard- 1 tsp.


Step 1 

Wash the chicken. Chop the onions finely.

Step 2 

Take a kadhai, add black mustard, bay leaf to it. When it splutters add the chopped onions and ginger-garlic paste and fry for two minutes.

Step 3 

Now add the masalas, salt, turmeric powder, red chilly powder, coriander powder, chicken masala and fry again. Now add the tomato puree and yoghurt.

IMG-3516.JPGStep 4 

Now add the mustard paste and fry for not more than two minutes. The amount of mustard paste should be less only as there are so many other masalas also in the dish. Add the garam masala and fry again. Add water to the gravy and simmer on low flame. Lastly, sprinkle some kasuri methi and mix everything well.

Our oil-free Mustard Chicken curry is ready. You may garnish it with fresh cilantro, fresh cream. Serve it with tandoori rotis, naan, fried rice etc. This is a nutritious and healthy dish which has not even one drop of oil in it.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!