Anglo-Indian Chicken Stew

Anglo-Indian Chicken Stew

A traditional chicken thigh and mixed vegetable stew with a twist.
  • 20 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  • 2 Knorr Organic Chicken Stock Pot, dissolved in 750 ml hot water
  • 6 chicken thighs, boneless and skinless, cut into large chunks
  • 2 Maris Piper potatoes, peeled and cut into a medium dice
  • 100 g of green beans, diced
  • 50 g of petit pois
  • 30 g of edamame beans
  • 1/4 head of broccoli, cut into small florets
  • 1 carrot, peeled and cut into a medium dice
  • 4 sprigs of mint, leaves picked
  • 3 cinnamon stick
  • 1 tsp black peppercorns
  • 3 green chillies, slit
  • 6 whole cloves
  • 2 onions, sliced
  • 3 garlic cloves, chopped
  • 1 knob of ginger, cut into 2.5cm pieces
  • 2 tbsp of flour
  • 1 tbsp tomato paste
  • 30 ml of olive oil
  • salt

  1. To begin, heat the olive oil in a large saucepan and add cinnamon sticks, black peppercorns and cloves. Lightly fry, then add the sliced onions and fry until golden brown, for roughly 8–10 minutes on a medium heat, stirring occasionally.

  2. Add the chopped garlic and ginger and sauté for a minute or so. Add chicken pieces and cook over high heat for 5 minutes, until nicely golden and coated in the spices. Sprinkle over the flour and sauté well for a further 5 minutes.

  3. Add the green chillies, tomato paste and hot stock, season with salt and simmer for 10 minutes. Add the chunks of potato and simmer a further 15 minutes.

  4. Finally, add the vegetables and mint leaves and simmer a further 10 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot with either sourdough bread or steamed rice.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 431.9 kcal
Protein (g) 22.39 g
Sugar (g) 6.21 g
Fat (g) 24.87 g
Fibre (g) 6.86 g
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