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

Ingredients
Cook

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