Anglo-Indian Chicken Stew
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
22.0g
Energy (kJ)
1817kJ
Energy (kcal)
434kcal
Carbohydrate incl. fibre (g)
31.0g
Carbohydrate excl. fibre (g)
24.4g
Sugar (g)
6.1g
Fibre (g)
6.6g
Fat (g)
25.5g
Saturated fat (g)
5.8g
Unsaturated fat (g)
17.4g
Monounsaturated fat (g)
12.6g
Polyunsaturated fat (g)
4.7g
Trans fat (g)
0.1g
Cholesterol (mg)
100mg
Sodium (mg)
184mg
Salt (g)
0.46g
Vitamin A (IU)
3326IU
Vitamin C (mg)
58.8mg
Calcium (mg)
101mg
Iron (mg)
2.69mg
Potassium (mg)
842mg
Total
88.2g
7267kJ
1737kcal
124.2g
97.8g
24.2g
26.4g
102.1g
23.1g
69.5g
50.6g
19.0g
0.3g
400mg
736mg
1.83g
13306IU
235.3mg
405mg
10.76mg
3367mg
- 30 ml of olive oil
- 3 cinnamon stick
- 1 tsp black peppercorns
- 6 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