Panchmisheli Murgi (Chicken with Mixed Vegetables)
Panchmisheli Murgi, a rustic chicken curry with a melange of vegetables. Chillies and peppercorn for that pleasant heat. An all time family favorite.
Ingredients
- 500 g chicken curry cut pieces
- 1/4 cups pumpkin cubes
- 1/2 cups potato cubes
- 1/4 cups sweet potato cubes
- 1/2 cups ridgegourd cubes
- 1/2 cups green papaya cubes
- 1/2 cups eggplant cubes
- 2 big onions finely chopped
- 1 tsps garlic paste
- 1 tsps ginger paste
- 5 - 6 green chillies slit
- 10 peppercorn coarsely ground
- 1 tsps turmeric powder
- 1/2 tsp red chilli powder
- 1 tsps coriander powder
- 4 tbsps mustard oil
- salt to taste
Instructions
- Marinate the chicken pieces with ginger-garlic paste and little salt. Keep aside for 1-2hrs.
- Heat little oil in a frying pan and fry the eggplant cubes. Keep aside on kitchen absorbent towel.
- Heat the remaining oil, when smoking hot, throw in the chopped onions. Fry till golden brown.
- Add the marinated chicken, saute for 5-6 minutes.
- Add the potatoes, sweet potatoes, green papaya and pumpkins. Saute for a couple of minutes.
- Now add in the turmeric powder, coriander powder, red chili powder, green chillies, peppercorn and salt. Give it a hearty stir.
- Cover and cook over a medium flame for another 8-10 minutes. Splash a little water as and when needed if it is getting a bit too dry and threatening to stick to the bottom of the pan.
- Now add the ridgegourd, fried eggplants and 3/4th cup of warm water. Bring to a simmer.
- Cook over a medium flame till the vegetables and chicken are tender.
- Adjust seasonings. Serve hot with steamed rice.