Hello everyone!!

Wishing you all a great and blissful day.
It's been a while since I last posted my home-cooked dishes.

It's because I mostly cook the dishes I've already posted here, and I was focused primarily on garden activities and cleaning the house since it's been vacant for so long. So, it needs thorough cleaning in all areas of the house.

But yesterday, I decided to cook something that I wanted to share with you here too.

When we arrived here, there were already a lot of moringa plants and lemon grass. However, they are unhealthy and somewhat withered because Manang Lourdes, the caretaker here who planted them, can't take care of the plants anymore because of age.

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So, she gave all the remaining plants to us and entrusted us with the care. At the moment, the moringa plants started to look alive and healthy again. There are some papaya trees too, and sweet potato or camote.

So, it just came to my mind, why not cook something using some of those vegetables from the garden? We still have some chicken in our fridge. The weather here is still gloomy and a bit cold, so I decided to cook chicken stew in a different version.
So welcome back to my humble kitchen.

Butter Chicken Stew with Camote Tops

INGREDIENTS:

• Chicken
• Papaya
• Camote Tops
• Moringa Leaves
• Lemon Grass
• Tomato
• Ginger
• Spring Onion
• Green Chili
• Red Chili
• Salt
• MSG
• Knorr Chicken Cube
• Butter
• Water
  
  
  
  

PREPARATION:

Wash and clean the chicken thoroughly.

Wash the camote tops, spring onions, and lemon grass.

Fold and tie the lemon grass. After washing them properly, put them in a bigger bowl, add some salt, and soak them in water for a few minutes.

After a few minutes of soaking, rinse them thoroughly and then cut the spring onions and camote tops. (Soaking with salt can help remove the dirt and some aphids in case there are some. But this is just optional.)

Pick the leaves of moringa from its stem and then wash them using a strainer.
Wash and peel the ginger, then cut it.
Wash and cut or slice tomatoes.
Wash the green chili and red chili.
Wash and peel the papaya, then wash again, then cut it in half and remove the seeds. Then cut into smaller pieces.
Then set all the ingredients aside.

COOKING TIME:

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Preheat a pan; once heated, put 2 tablespoons of butter. When the butter melted, fry the chicken until a little golden brown. Then remove the chicken from the pan and transfer them to a plate.

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With the remaining butter in the pan, slightly fry the sliced papaya. Then remove and transfer to a plate and set aside.

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Then prepare a pot or casserole. Boil some water. When it starts to boil, add the ginger. Then, after a few minutes, add the chicken, the lemon grass, and the green chilies. Continue to boil for a few minutes.

Then add salt and just a small amount of MSG to taste. And then the Knorr chicken cube. Continue to cook until the chicken becomes a bit tender.

And then add the slightly fried papaya. A bit later, add the tomatoes. I also added some red chili because my husband and my daughter love spicy soup.

Then add the camote tops and spring onion.

After two or three minutes, finally add the moringa leaves. Just continue cooking for another three minutes.

And that's it, all done.

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It was indeed a savory spicy butter chicken stew. I named it butter chicken stew instead of just chicken stew because the flavor of the butter in the chicken and papaya is a star factor in this dish, too.

It really enhances the flavor, making it more savory. It was indeed a heartwarming dish for the family. And they really love it, especially my husband.

How about you, do you like hot and spicy soup too? I hope you do.
I'll just end it here and see you in my next post.
Thank you so much for stopping by, and God bless. 😊🙏💖