A warm, spicy and creamy chicken stew to drive the winter chills away.
By Shuchi Mittal
As winter opens it’s frosty mouth, all we can think of if a way to hibernate and stay out of it’s way. Movie nights with friends or family, house parties or a simple stay-at-home weekend becomes increasingly tempting. And what’s better than a warm indoors- an indoors with a fresh hot meal. Just the thought it makes me hungry.
This stew was seriously simple and quick. I also realized that it is rather versatile and goes well with almost anything you have at home-breads, as a pasta sauce, on brown rice or even over baked potatoes. However, I love it neat- on it’s own with nothing else but all it’s creamy goodness.
A movie and a blanket, a loving kiss,
This is comfort for that hunger, and one granted wish.
- ½ pound chicken mince (substitute with tofu for veg or pork/beef as per preference)
- 1 cup diced tomatoes (fresh or canned)
- 2 green chilies, chopped
- 2 cloves of garlic, crushed
- 1 small onion, finely chopped
- ½ green pepper, diced
- ½ cup shelled edamame beans (I used frozen)
- 4 tbsp heavy cream
- 3 tbsp grated gruyere cheese
- 1 chicken stock cube or ¾ cup fresh chicken stock
- 2 tsp paprika
- ½ tsp oregano flakes
- 2 tsp crushed dried basil
- ½ tsp dried chili flakes
- 1 tsp ground black pepper
- 2 tbsp olive oil
- Salt to taste
- Heat the oil in a non-stick pan.
- Add the chilies, onions and garlic and sauté till the onion begins to turn transparent.
- Add the tomatoes along with the dry spices and chicken stock/cube, and cook covered on medium flame till the tomatoes are cooked. They will turn darker in color and the oil will begin to separate. Mash them slightly with a spoon to get rid of any big chunks.
- Stir in the chicken mince, peppers and edamame, and cook covered for 5-6 minutes or till the chicken is completely cooked.
- Lastly add the spinach and stir in the cream.
- Cook till the spinach is just wilted. Remove from heat and mix in the cheese.
- Squeeze some lemon on top and serve hot!
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.