Recipes
non-veg
Veggie Chicken Stew
By Nafeesa Saleh
⏳ Prep Time: 60 minute
04 Jan 2020
Nutritional Overview
Calories
504.1 kcal
Protein
42.9 gm
Carbs
46 gm
Fats
16.5 gm
Ingredients
Olive oil- 10gm
tomato- 20gm
onion- 20gm
cauliflower- 70gm
carrot- 50gm
sweet potato- 60gm
chicken - 100gm
capsicum- 50gm
broad beans- 100gm
green pigeon beans- 20gm
brinjal- 50gm
ginger root- 5gm
garlic- 5gm
Curd- 50gm
Cumin 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 - minutes
Step 6
Now, add all the sauted veggies and let all cook on slow flame for about 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 - minutes.
Step 8
Note- It's a low flame pot recipe so keep adding water if required.
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