Veggie Chicken Stew

Veggie Chicken Stew

viewcount 2.05kshare
Nafeesa Saleh
Nafeesa Saleh
504
Calories
Kcal
42
Protein
gm
16
Fat
gm
46
Carbs
gm
cookingtraditionicon
Other
nonveg
Nonveg
recipepreparationtime
01:00

Winter is full of greens and seasonal veggies and we get more hunger pangs due to cold weather. Why not satiate ourselves by eating all greens and veggies!

Ingredients

  • listcheckOlive oil- 10gm
  • listchecktomato- 20gm
  • listcheckonion- 20gm
  • listcheckcauliflower- 70gm
  • listcheckcarrot- 50gm
  • listchecksweet potato- 60gm
  • listcheckchicken - 100gm
  • listcheckcapsicum- 50gm
  • listcheckbroad beans- 100gm
  • listcheckgreen pigeon beans- 20gm
  • listcheckbrinjal- 50gm
  • listcheckginger root- 5gm
  • listcheckgarlic- 5gm
  • listcheckCurd- 50gm
  • listcheckCumin powder( 1tsp), black pepper powder(1tsp), salt(as per the taste), turmeric powder- a pinch
  • Method

  • Step-1
    Clean and cut all the veggies into long broad strips and keep aside.
  • Step-2
    Marinate the chicken with ginger garlic paste and keep aside
  • Step-3
    In a large pot, add oil and saute all the veggies together including broad beans, green pigeos peas, cauliflower florets, sweet pototo, brinjal and carrot and keep it aside.
  • Step-4
    Make the paste out of onion and tomato and add it to the same pot with cardamom and cloves. Let it saute until it's translucent or oil starts leaving.
  • Step-5
    Then add, cumin powder, turmeric powder, black pepper powder, salt and little water. Also, add the marinated chicken and cover the pot lid and cook it for 5-10 minutes
  • Step-6
    Now, add all the sauted veggies and let all cook on slow flame for about 25 minutes or until all veggies are soft enough.
  • Step-7
    Lastly, add curd along with capsicum (long broad strips) and let it cook for another 10-15 minutes.
  • Step-8
    Note- It's a low flame pot recipe so keep adding water if required.
  • Recipe Categories

    Popular Recipes