• 5-6 beans, diced,
  • 2 medium carrots, peeled and diced,
  • 1 small cauliflower, broken into florets,
  • 1 small onion, finely chopped,
  • 6 garlic cloves, finely chopped,
  • 3-4 tsp of flour,
  • 300 grams of chicken, boiled and de-boned,
  • 1 large cup of chicken stock,
  • ½ cup cold milk
  • 10-12 peppercorns, freshly crushed,
  • Salt to taste,
  • A pinch of paprika or a tsp of red chili flakes,
  • 2-3 tsp of olive oil,
  • Handful of coriander or dill to garnish


  1. Start by boiling the chicken in 1 and half cup of water with salt and pepper until just half cooked. Drain and reserve the liquid for stock and debone the chicken and keep aside.
  2. Sauté the diced carrots, beans and cauliflower florets in olive oil for about a minute on high flame. Keep it aside.
  3. In the same pan, add the remaining olive oil and toss the finely chopped garlic, followed by the chopped onions. Stir fry well until lightly fragrant.
  4. Add flour and lightly fry it, before adding milk to it.
  5. Stir continuously while adding milk as it will prevent the formation of flour lumps. Once the texture has come to a fine paste, pour the chicken stock slowly. Allow it to boil.
  6. Next, toss in the de-boned chicken pieces, followed by salt, pepper and chili flakes into it. Let it simmer for some time.
  7. At last, simply add the sautéed vegetables and turn off the heat. Serve with a generous sprinkling of fresh coriander or dill leaves