This is the fourth of our Saturday Recipes.
Autumn Chicken Stew
75g/3oz butter
1 large onion roughly chopped
1 green chilli finely chopped
1cm/½ inch fresh root ginger peeled and finely grated
450g/1lb boneless chicken pieces
15 oz can tomatoes
1 heaped teaspoon turmeric powder
½ green pepper chopped
1 teaspoon salt (or to taste)
33ml/½ pint water or more if necessary
1 chicken stock cube
2 medium potatoes cut into 1inch cubes
6 inch piece of marrow cut into 1 inch cubes
1 courgettes, sliced
1 aubergine cut into 1 inch cubes
4 oz packet frozen mixed vegetables
1 teaspoon garam masala
1 tablespoon tomato puree
Sprig fresh coriander
Melt butter in a flameproof casserole and add onion, chilli and ginger. Cook over medium low heat until onions are opaque. Add chicken and seal on all sides. Stir in tomatoes, turmeric, green pepper, salt, water and stock cube. Bring to boil, cover and simmer gently for 15 minutes. Add potato, marrow and courgettes and aubergine, bring back to boil and simmer covered for 30 minutes. Add frozen mixed vegetables, garma masala and puree and simmer for 10 minutes more. Just before serving stir in chopped coriander. Serve with rice. Serves 4
From Miss Sally Ann Davies, Southall, Middlesex.
Read Saturday Recipe No 3 (Yorkshire Parkin).
Read Saturday Recipe No 2 (pheasant in cider).
Read Saturday Recipe No 1 (a relish, a sauce and a chutney).