Chicken with Chayote Squash Stew | North East Indian Recipe

Chicken with Chayote Squash Stew

Chayote squash holds a special place in every hill person’s heart, we love it boiled the most followed by this recipe. Chayote squash is easy to grow and perennial so almost every household kitchen garden has them. This country chicken with chayote squash dish is important for all the hill tribes in North East India since its very healthy comforting dish and particularly soothing when ill. The chicken takes longer time to cook than usual, which makes the chicken tender and squash soft plus you can taste the flavours of the other ingredients. Please do try it and let me know it turned out for you.

Ingredients for North Est Indian Chicken with Chayote squash stew

INGREDIENTS

1.    Chayote squash 250 grams peeled and chopped into chunky pieces

2.    Country chicken 600 grams small pieces

3.    Onions 2 medium sliced

4.    Green chili 4 to 5 slit

5.    Ginger 1 inch roughly pounded

6.    Salt as per taste

7.    Oil 1 tablespoon

8.    Turmeric powder ½ teaspoon

PREPARATION

1.    First peel your chayote squash skin and remove the see, then chop them into chunky pieces. Rinse them thoroughly and keep aside.

2.    Heat oil in you pan, add your sliced onions and fry them on a low flame until it turns translucent.

3.    Add your chicken pieces, turmeric powder, salt as per taste, ginger, slit green chilies and chayote squash. Stir, cover and cook it for 15

minutes.

4.    Open cook it on a medium flame for 5 to 7 minutes stirring continuously until the water is almost dry.

5.    Add 1.5 Liters of water – stir, cover and cook it for 30 to 40 minutes occasionally stir in between.

P.S. If you are not using country chicken, cook for 30 minutes.

6.    Let the chicken and chayote squash are tender and soft.

7.    Now open cook it until the gravy achieves your desired consistency. The dish goes well with steamed rice.

You can follow me on Youtube for North East Indian recipes