Nafeesa Saleh

2 years ago | 1 minute to read

Veggie Chicken Stew

01:00

Nonveg

504kcal

Protein

42gm

Fat

16gm

Carbs

46gm

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

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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