Anglo-Indian chicken stew


Serves: 4
Cooking time: 60 minutes

Cuisine : Anglo Indian
Course : Main
Skill Level : Easy


  • 30 ml olive oil
  • 3 sticks cassia bark
  • 1 tsp black peppercorns
  • 6 cloves
  • 2 onions, sliced
  • 3 garlic cloves, chopped
  • 1 inch pc ginger, peeled and chopped
  • 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 Sea salt
  • 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

METHOD:
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.





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