Irish Stew No. 3
This unique Parsi interpretation of a classic Irish Stew features tender chicken simmered with sweet pearl onions and fresh green chilies. Unlike the traditional mutton version, this recipe creates a delicate, creamy white gravy by finishing the reduced stock with fresh milk. The result is a comforting, mildly spiced dish that pairs perfectly with crusty bread or steamed rice.
Ingredients
- 1 whole Chicken (young/pullet) (Cut into pieces. Originally '1 fine chicken'.)
- 1 pound Pearl onions (very small onions) (Originally '1/2 seer'. Use very small onions or shallots, peeled but left whole.)
- 2 large Green chilies (Use 2 to 3 large green chilies.)
- 1 teaspoon Salt (Heaping teaspoon. Adjust to taste.)
- 3 cups Water (Originally '3/4 seer' (approx 750ml). Use cold water.)
- 1 cup Whole milk (Originally '1 pasher' (approx 250ml).)
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Instructions
- 1Clean the chicken, cut it into serving pieces, and wash thoroughly with cold water. Peel the small onions, keeping them whole.
- 2In a heavy-bottomed pot (traditionally a tinned vessel), combine the chicken pieces, peeled onions, green chilies, and salt. Pour in the cold water. Cover the pot with a lid.
- 3Place the pot on low heat initially, then maintain a gentle simmer (traditionally done over charcoal embers). Stir occasionally. Cook until the chicken is tender and the liquid has reduced significantly, leaving only about a small cup's worth of gravy.
- 4Pour in the milk. Continue to simmer gently until the gravy thickens to a rich consistency. Remove from heat and serve hot.
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