STEAMED CHICKEN AND VEGETABLE BROTH

Anglo Arabic style steamed chicken and vegetable broth.. A party dish having less spices, and a oil free recipe.. can be relished as soup or as gravy eaten with garlic bread or pita bread.

This gravy can also be cooked without chicken in it.

Ingredients :

• 1 whole chicken of 1.25 kg, with skin cut in 8 pieces
• 1/2 cup baby corn, split in 4 pieces, lengthwise.
• 1/2 cup broccoli florets.
• 1/2 cup button mushrooms, cut in 2 pieces.
• 1 cup bell peppers - red, yellow and green mixed, cut in cubes.
• 1 cup spinach leaves, stem removed.
• 1/2 cup celery stem.
• 10-12 green chillies, split lengthwise.(depending upon the spice needed)
• 4 medium onions, chopped.
• 4 medium tomatoes, chopped.
• 10-12 garlic cloves chopped.
• 10-12 garlic cloves, whole.
• 2-3 tsp cumin seeds.
• 2 inches ginger chopped.
• 1 tsp fennel seeds.
• 7-8 black pepper.
• 3-4 cloves.
• 1 maggi magic cube (optional, if not using chicken).
• 1 tbsp. oil.
• Salt to taste.

Method :

• In a vessel, add chopped onions, tomatoes, garlic, ginger, 4-5 green chillies, cumin seeds, fennel seeds, black pepper, cloves and some salt. Add 5-6 cups of water, bring to a boil and cook till onion and tomatoes melt.
  

  
• Drain the above mixture, and keep the water aside. Discard the rest.
• Add chicken to the drained water and simmer and cook till chicken is tender.
  

  
• In a pan, heat oil and add whole garlics and slit green chillies, allow it to splutter.
  

  

   
• Add all the cut vegetables, except spinach. Stir for 1-2 mins.
• Add the chicken pieces alongwith the broth. Bring to a boil.
• Add spinach leaves. Adjust the seasoning.
• Simmer and cook for 10-15 mins till done.
• 
  Serve hot with garlic bread or pasta.