Fiddler’s Favorites Episode 28: Indira Koch's Chicken (or Lamb, or Vegetable) Stew

August 5, 2020, 3:37 PM · Today’s Fiddler’s Favorites is brought to us by the wonderful violinist Indira Koch.

Indira is a graduate of the Curtis Institute of Music and she was first prize winner in the International Music Competition "Citta di Stresa" in Italy, as well as a winner of the Artist International Awards in New York. She has appeared in Carnegie Hall and toured in Europe, India, Japan, and North and South Americas.

In 2010 Indira and her husband, renowned cellist Wolfgang Emanuel Schmidt, founded Metamorphosen Berlin Orchestra. The musicians of the orchestra are members of leading orchestras in Berlin, reputed chamber musicians or winners of international competitions. In April 2017 their second CD, Serenade, dedicated to works for strings by Peter Tchaikovsky, received high acclaim internationally and was awarded the Melomano de Oro in Spain.

I loved this quote from the Australian Magazine, Limelight: "In addition to being instrumentalists at the top of their game, Wolfgang and Indira are raising enough kids to start a peewee soccer team." They and their four children live in Berlin with their new dog, Luna.

Indira shares with us today her delicious Tante Laureen’s Stew, and I would like to give a special thanks to filmmaker Wolfgang Emanuel Schmidt for helping create the video. Enjoy!

Tante Laureen’s Chicken (or Lamb, or Vegetable) Stew

Ingredients:

8 Chicken legs, skinless, about 1 kg
1/4 Cup Flour
Salt and Pepper to taste
Oil
1 Onion, 1 large, sliced
Ginger, about 1 inch, sliced
Green chili, 1, optional for a little heat
Cinnamon stick,1 - 2 inch
Bayleaf, 2
Cardamom, 4- 6 pods, lightly crushed
3-4 Tomatoes, chopped
Carrots, 3-4 cut into 1 inch pieces
Potatoes, 2-3, cut into quarters
Peas, 1/2 to 3/4 cup, fresh or frozen
Chicken or Vegetable stock – fresh or canned
Garnish: Fresh Coriander, (or any herbs you prefer) to taste, chopped

Variations:

Lamb, 1 Kg, lean, cubed
For a Vegetable Stew you can use a mixture of Tofu, cauliflower, bell peppers and any other vegetables.

Cooking Instructions:

Lightly dust the chicken pieces with a mixture of the flour, salt and pepper
Cook the chicken pieces until brown on all sides, about 6 minutes total. Transfer the chicken to a plate.
In the same pot, add a little oil if necessary, and sauté the onions, add the ginger, cinnamon, chili, bay leaf and cardamom. Scrape the sides and add a little stock if necessary.
Add the chopped tomatoes and cook for a few minutes
Add the chicken pieces and enough stock to cover the pieces.
Bring to a boil and then reduce to a simmer.
Add the vegetables and continue to simmer until the chicken and the vegetables are done.
Before serving, discard bay leaf and cinnamon if desired
Garnish with chopped coriander and serve on a bed of rice

Enjoy!

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Fiddler’s Favorites Episode 28: Indira Koch's Chicken (or Lamb, or Vegetable) Stew

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