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Anglo-Indian Chicken Stew

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Anglo - Indian Chicken Stew

Alfred Prasad's homely Anglo-Indian chicken stew borrows from English and Indian traditions to create something truly delicious. Onion, garlic, ginger and spices form a solid foundation for the stew, and Alfred adds a host of vegetables, alongside chicken and rich chicken stock, resulting in a comforting stew.
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Servings 5 servings

Ingredients
  

  • 30 ml Olive Oil
  • 3 sticks Cassia Bark
  • 1 tbsp Black Peppercorns
  • 6 Cloves
  • 2 Onions sliced
  • 3 Garlic Cloves chopped
  • 1 inch (pc) Ginger  peeled and chopped
  • 6 Chicken Thighs boneless and skinless, cut into bite size chunks
  • 2 tbsp Plain Flour
  • 3 Green Chilllies slit
  • 1 tbsp Tomato Paste
  • 500 ml Chicken Stock (or 2 stock cubes mixed with 500 ml hot water)
  • Sea Salt
  • 2  Maris Piper Potatoes medium diced
  • 1 Carrot medium diced
  • 100 g Green Beans diced
  • 50 g Petit Pois
  • 1/4 Head Broccoli cut into small florets
  • 30 g Edamame
  • 4 sprigs Mint Leaves

Instructions
 

  • Heat olive oil and add cassia bark, black peppercorns, cloves and lightly fry.
  • Add slicedonions and fry until golden brown.
  • Add chopped garlic and ginger and sauté.
  • Add chicken and sauté over high heat for 5 minutes. Sprinkle flour and sauté well for a further 5 minutes.
  • Add green chillies, tomato paste and hotstock; add salt and simmer for 10 minutes.
  • Add potato and simmer a further 15 minutes.
  • Finally add veggies, (carrot, beans, peas,broccoli, edamame) mint leaves and simmer a further 5 minutes or until thechicken is done.
  • Checkseasoning and serve hot with either sour dough or steamed rice.
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