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.
Spice & Cream Chicken Stew
- Total Time: 25 minutes
- Yield: 4 servings
Description
A warm, spicy, and creamy chicken stew perfect for cozy winter nights, versatile enough to pair with bread, pasta, rice, or potatoes.
Ingredients
- 1/2 lb (225 g) chicken mince (substitute with tofu for veg or pork/beef as per preference)
- 1 cup (240 ml) diced tomatoes (fresh or canned)
- 2 green chilies, chopped
- 2 cloves of garlic, crushed
- 1 small onion, finely chopped
- 1/2 green pepper, diced
- 1/2 cup (120 ml) shelled edamame beans (I used frozen)
- 4 tbsp (60 ml) heavy cream
- 3 tbsp (45 ml) grated gruyere cheese
- 1 chicken stock cube or 3/4 cup (180 ml) fresh chicken stock
- 2 tsp paprika
- 1/2 tsp oregano flakes
- 2 tsp crushed dried basil
- 1/2 tsp dried chili flakes
- 1 tsp ground black pepper
- 2 tbsp (30 ml) olive oil
- Salt to taste
Instructions
- Heat the oil in a non-stick pan over medium heat.
- Add the chopped green chilies, onions, and garlic, and saute until the onion begins to turn transparent.
- Add the diced tomatoes along with the paprika, oregano flakes, dried basil, chili flakes, and black pepper, plus the chicken stock or stock cube. Cook covered on medium heat until the tomatoes are cooked down – they will turn darker in color and the oil will begin to separate. Mash them slightly with a spoon to break up any big chunks.
- Stir in the chicken mince, green pepper, and edamame, and cook covered for 5-6 minutes, or until the chicken is completely cooked through.
- Stir in the cream and cook until heated through.
- Remove from heat and mix in the gruyere cheese.
- Squeeze some lemon on top and serve hot!
Notes
- This stew is versatile and can be served with bread, pasta, rice, or potatoes.
- For a vegetarian version, substitute chicken with tofu.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Stew
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 750
- Fat: 25
- Carbohydrates: 15
- Fiber: 3
- Protein: 20
- Cholesterol: 60
If You Liked This Recipe, You’ll Love These
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Our Favorite Chicken Tinga Recipe
- Kolkata-Style Spicy Chili Chicken
Frequently Asked Questions
Can I use something other than chicken mince in this stew?
Yes — there are three options for the 1/2 lb of chicken mince: tofu for a vegetarian version, or pork or beef as alternate meats per your preference.
What can I serve this stew with?
This stew is very versatile — serve it with bread, as a pasta sauce, over brown rice, or over baked potatoes. Personally, I prefer it neat — on its own — to enjoy the creamy goodness fully.
When does the cream go in, and why not earlier?
The 1/2 cup of cream is added in the final step, after the chicken mince is fully cooked (5–7 minutes), and is stirred in for just 3 more minutes until the stew becomes creamy and heated through. Adding it at the end prevents the cream from breaking down or curdling during the longer cook.
