No-Oil Light Chicken Stew (Chicken Jhol)
No-Oil Light Chicken Stew (Chicken Jhol)
Ingredients
- 6 chicken drumsticks
- 2 inches ginger, a good chunk
- 6 cloves garlic
- 1 onion, medium, roughly chopped
- 4 green chilies, crushed
- 1/2 head broccoli, cut into florets
- 1 zucchini, medium, cubed
- 1 carrot, large, cubed
- to taste salt
- 1 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin powder
- 1 cup water, or more, to mostly cover ingredients
- 1 wedge lemon, for serving
- as needed cooked rice, for serving
Instructions
- 1
Roughly chop the carrot into cubes. Cut the zucchini into similar-sized cubes. Chop the onion into large pieces.
⏱️ 5 min
- 2
Using a traditional stone mortar and pestle (or similar grinding tool), crush the ginger and garlic together until finely minced. Separately, crush the green chilies.
⏱️ 5 min
- 3
Place the chicken drumsticks into a large pan. Add the crushed ginger and garlic, chopped onion, and crushed green chilies to the pan. Season with salt to taste.
⏱️ 5 min
- 4
Add the broccoli florets, zucchini cubes, and carrot cubes to the pan. Sprinkle turmeric powder over all the ingredients.
⏱️ 2 min
- 5
Using your hands, thoroughly mix all the ingredients in the pan to ensure the chicken and vegetables are evenly coated with the spices.
⏱️ 3 min
- 6
Place the pan on a gas stove over medium heat. Cover the pan with a lid and allow it to cook for an initial period of about 10-15 minutes, until the chicken changes color and some liquid forms.
⏱️ 15 min
- 7
After the initial cooking, remove the lid and stir the contents of the pan. Pour water into the pan, ensuring the ingredients are mostly submerged. Add black pepper and cumin powder.
⏱️ 3 min
- 8
Stir everything together again. Bring the stew to a simmer and continue cooking, covered, for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender, and the flavors have melded.
⏱️ 17 min
- 9
Serve the hot chicken and vegetable stew over a bed of cooked rice. Garnish with a lemon wedge and squeeze fresh lemon juice over the stew before eating.
Kitchen Tools
Nutrition Facts (per serving)
No-Oil Light Chicken Stew (Chicken Jhol)
- 6 chicken drumsticks
- 2 inches ginger, a good chunk
- 6 cloves garlic
- 1 onion, medium, roughly chopped
- 4 green chilies, crushed
- 1/2 head broccoli, cut into florets
- 1 zucchini, medium, cubed
- 1 carrot, large, cubed
- to taste salt
- 1 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin powder
- 1 cup water, or more, to mostly cover ingredients
- 1 wedge lemon, for serving
- as needed cooked rice, for serving
Instructions
- 1
Roughly chop the carrot into cubes. Cut the zucchini into similar-sized cubes. Chop the onion into large pieces.
⏱️ 5 min - 2
Using a traditional stone mortar and pestle (or similar grinding tool), crush the ginger and garlic together until finely minced. Separately, crush the green chilies.
⏱️ 5 min - 3
Place the chicken drumsticks into a large pan. Add the crushed ginger and garlic, chopped onion, and crushed green chilies to the pan. Season with salt to taste.
⏱️ 5 min - 4
Add the broccoli florets, zucchini cubes, and carrot cubes to the pan. Sprinkle turmeric powder over all the ingredients.
⏱️ 2 min - 5
Using your hands, thoroughly mix all the ingredients in the pan to ensure the chicken and vegetables are evenly coated with the spices.
⏱️ 3 min - 6
Place the pan on a gas stove over medium heat. Cover the pan with a lid and allow it to cook for an initial period of about 10-15 minutes, until the chicken changes color and some liquid forms.
⏱️ 15 min - 7
After the initial cooking, remove the lid and stir the contents of the pan. Pour water into the pan, ensuring the ingredients are mostly submerged. Add black pepper and cumin powder.
⏱️ 3 min - 8
Stir everything together again. Bring the stew to a simmer and continue cooking, covered, for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender, and the flavors have melded.
⏱️ 17 min - 9
Serve the hot chicken and vegetable stew over a bed of cooked rice. Garnish with a lemon wedge and squeeze fresh lemon juice over the stew before eating.