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Veggie Chicken Stew
- 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
Clean and cut all the veggies into long broad strips and keep aside.
Marinate the chicken with ginger garlic paste and keep aside
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.
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.
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
Now, add all the sauted veggies and let all cook on slow flame for about 25 minutes or until all veggies are soft enough.
Lastly, add curd along with capsicum (long broad strips) and let it cook for another 10-15 minutes.
Note- It's a low flame pot recipe so keep adding water if required.