Nafeesa Saleh

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Veggie Chicken Stew

Veggie Chicken Stew

Cook Duration 01:00
Food TypeNon-veg
Recipe Calories 504kcal
Protein
42gm
Fat
16gm
Carbs
46gm

Ingredients

  • Recipe Ingredients listOlive oil- 10gm
  • Recipe Ingredients listtomato- 20gm
  • Recipe Ingredients listonion- 20gm
  • Recipe Ingredients listcauliflower- 70gm
  • Recipe Ingredients listcarrot- 50gm
  • Recipe Ingredients listsweet potato- 60gm
  • Recipe Ingredients listchicken - 100gm
  • Recipe Ingredients listcapsicum- 50gm
  • Recipe Ingredients listbroad beans- 100gm
  • Recipe Ingredients listgreen pigeon beans- 20gm
  • Recipe Ingredients listbrinjal- 50gm
  • Recipe Ingredients listginger root- 5gm
  • Recipe Ingredients listgarlic- 5gm
  • Recipe Ingredients listCurd- 50gm
  • Recipe Ingredients listCumin powder( 1tsp), black pepper powder(1tsp), salt(as per the taste), turmeric powder- a pinch

Direction

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.
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