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
Scale
- 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 tbsp (15 ml) vegetable oil
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 chicken stock cube or 1 cup (240 ml) chicken stock
- Salt to taste
- 1/2 cup (120 ml) cream
Instructions
- Heat the oil in a non-stick pan over medium heat.
- Add the chopped green chilies, finely chopped onions, and crushed garlic to the pan. Sauté for about 5 minutes until the onion begins to turn transparent.
- Add the diced tomatoes, cumin powder, coriander powder, turmeric powder, and chicken stock or stock cube. Stir well to combine.
- Cover the pan and let it cook for 10 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
- Add the chicken mince to the pan, breaking it up with a spoon. Cook for another 5-7 minutes until the chicken is cooked through.
- Stir in the cream and cook for an additional 3 minutes, allowing the stew to become creamy and heated through.
- Season with salt to taste 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