6 chicken thighs, boneless and skinless, cut into bite size chunks
2 tbsp plain flour
3 no green chillies, slit
1 tbsp tomato paste
500 ml chicken stock or 2 stock cubes mixed with 500 ml hot water
2 tbsp stock paste or 2 stock cubes, mixed with 500 ml hot water
2 no Maris piper potatoes, medium diced
1 carrot, medium diced
100 g green beans, diced
50 g petit pois
¼ head broccoli, cut into small florets
30 g edamame
4 sprigs mint leaves
Heat olive oil and add cassia bark, black peppercorns, cloves and lightly fry. Add sliced onions and fry until golden brown.
Add chopped garlic and ginger and sauté. Add chicken and sauté over high heat for 5 minutes. Sprinkle flour and sauté well for a further 5 minutes. Add green chillies, tomato paste and hot stock; add salt and simmer for 10 minutes. Add chunks of potato and simmer a further 15 minutes. Finally, add veggies, (carrot, beans, peas, broccoli, edamame) mint leaves and simmer a further 10 minutes or until the chicken is done. Check seasoning and serve hot with either sour dough or steamed rice.