Gadjar Murghi Meetha
(Chicken and Carrot Stew) Recipe

Origin: India Period: Traditional

Ingredients:

2 large carrots, coarsely grated
2 tbsp olive oil
1 garlic clove, finely chopped
1 tsp ginger, finely chopped
1 onion, finely chopped
1/4 tsp ground turmeric
1 tsp salt
1/2 tsp freshly-ground black pepper
1.3kg chicken meat, cubed
500ml water
2 bay leaves
4 cardamom pods, lightly crushed
3 tbsp lemon juice
1 tbsp brown sugar

Gadjar Murghi Meetha
(Chicken and Carrot Stew) Preparation:

Method:

Heat the oil in a wok and use to stir-fry the carrots over medium heat for about 3 minutes. Remove with a slotted spoon and set aside. In the same oil fry the garlic, ginger, onion, turmeric, salt and black pepper for about 2 minutes before adding the chicken. Stir-fry the meat until well browned all over then add the water, bay leaves and cardamom.

Bring the mixture to a boil then reduce to a simmer, cover the pan and cook for about 25 minutes, until the chicken is cooked through and tender. Now stir-in the carrots along with the lemon juice and brown sugar. Mix to combine then bring back to a boil, reduce to a simmer, cover and cook for 20 minutes more.

Remove and discard the bay leaves and cardamom pods then serve hot on a bed of rice.

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