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.
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.