Description
A warm, spicy, and creamy chicken stew perfect for cozy winter nights, versatile enough to pair with bread, pasta, rice, or potatoes.
Ingredients
Units
- 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