Old Fashion Chicken Stew

Alas! Something not overloaded with chilli. So non-spicy lovers this one's for you. Also, perfect for those cold rainy days or when you're coming down with a little something.

Ingredients:

6 drumsticks (remove skin and season lightly with salt and pepper and leave for 1 hour or overnight)

2-3 medium size potatoes (quartered)

1-2 carrots (cut about the same length as potatoes)

1 medium size onion (roughly chopped)

tumb size ginger (chopped)

2 pips garlic (chopped)

3 cups water

2 tsp Worcestershire sauce

2 tsp thick soy sauce

2 tsp black pepper

1 big cinnamon balk

6 cloves

salt to taste

1/2 tsp dijon mustard

2 tsp corn starch / flour for thickening (mix with some water)

Method:

1. Heat 2 tbsp oil in a dutch oven or pressure cooker (sear on high) and brown the chicken and potatoes separately. Keep aside.

2. In the existing oil, drop in the spices, then saute the onions, ginger and garlic. Add the pepper and water.

3. Stir in the sauces, mustard and salt. Adjust flavours according to your taste.

4. Put in the chicken, potatoes and carrots.

5. Cook on low fire for 2 hours till chicken, potatoes and carrots are cooked through.

6. (If using pressure cooker, set to 'stew' with default timer of 1 hour and close the vent).

7. Once done, remove the chicken, potatoes and carrots.

8. Add the corn starch mixture and allow to cook on high until the gravy starts to thicken. Check taste agin.

9. Put the chicken, potatoes and carrots back in slowly.

10. You can garnish with some chopped fresh coriander leaves or spring onions.

11. Eat while hot with rice or bun/bread.