Anglo-Indian Chicken Stew

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

22.4g

Energy (kJ)

1888kJ

Energy (kcal)

451kcal

Carbohydrate incl. fibre (g)

31.5g

Carbohydrate excl. fibre (g)

25.7g

Sugar (g)

6.9g

Fibre (g)

7.0g

Fat (g)

26.7g

Saturated fat (g)

6.3g

Unsaturated fat (g)

18.1g

Monounsaturated fat (g)

12.7g

Polyunsaturated fat (g)

4.8g

Trans fat (g)

0.1g

Cholesterol (mg)

100mg

Sodium (mg)

187mg

Salt (g)

0.47g

Vitamin A (IU)

3328IU

Vitamin C (mg)

58.8mg

Calcium (mg)

106mg

Iron (mg)

2.78mg

Potassium (mg)

849mg

Total

89.6g

7552kJ

1805kcal

126.2g

102.7g

27.7g

27.8g

106.8g

25.0g

72.3g

50.6g

19.2g

0.3g

400mg

747mg

1.86g

13311IU

235.3mg

424mg

11.12mg

3397mg

Ingredients
Cook

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