Name: Anglo-Indian chicken stew
Total time: 1 h
Ingredients: 30ml of olive oil; 3 cassia sticks, or use cinnamon if unavailable; 1 tsp black peppercorns; 6 cloves; 2 onions, sliced; 3 garlic cloves, chopped; 1 knob of ginger, approx. 2.5cm in length, peeled and chopped; 6 chicken thighs, (free-range) boneless and skinless, cut into bite-sized chunks; 2 tbsp of flour; 3 green chillies, slit; 1 tbsp of tomato paste; 2 chicken stock pots, dissolved in 1l hot water; 2 Maris Piper potatoes, peeled and cut into a medium dice; 1 carrot, peeled and cut into a medium dice; 100g of green beans, diced; 50g of petit pois; 1/4 head of broccoli, cut into small florets; 30g of edamame beans; 4 sprigs of mint, leaves picked; salt

Main
Easy
4
60 minutes

PT1H

Alfred Prasad's homely Anglo-Indian chicken stew borrows from English and Indian traditions to create something truly delicious. Onion, garlic, ginger and spices form a solid foundation for the stew, and Alfred adds a host of vegetables, alongside chicken and rich chicken stock, resulting in a comforting stew.

30ml of olive oil
3 cassia sticks, or use cinnamon if unavailable
1 tsp black peppercorns
6 cloves
2 onions , sliced
3 garlic cloves , chopped
1 knob of ginger , approx. 2.5cm in length, peeled and chopped
6 chicken thighs , (free-range) boneless and skinless, cut into bite-sized chunks
2 tbsp of flour
3 green chillies , slit
1 tbsp of tomato paste
2 chicken stock pots, dissolved in 1l hot water
2 Maris Piper potatoes , peeled and cut into a medium dice
1 carrot , peeled and cut into a medium dice
100g of green beans , diced
50g of petit pois
1/4 head of broccoli , cut into small florets
30g of edamame beans
4 sprigs of mint , leaves picked
salt

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To begin, heat the olive oil in a large saucepan and add cassia bark, 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

30ml of olive oil
1 tsp black peppercorns
6 cloves
2 onions , sliced
3 cassia sticks, or use cinnamon if unavailable

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 garlic cloves , chopped
1 knob of ginger , approx. 2.5cm in length, peeled and chopped
6 chicken thighs , boneless and skinless, cut into bite-sized chunks
2 tbsp of flour

Add the green chillies, tomato paste and hot stock, season with salt and simmer for 20 minutes. Add the chunks of potato and simmer a further 15 minutes

3 green chillies , slit
1 tbsp of tomato paste
salt
2 Maris Piper potatoes , peeled and cut into a medium dice
2 chicken stock pots, dissolved in 750ml hot water

Finally, add the vegetables and mint leaves and simmer a further 20 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot with either sourdough bread or steamed rice

30g of edamame beans
1 carrot , peeled and cut into a medium dice
100g of green beans , diced
50g of petit pois
1/4 head of broccoli , cut into small florets
4 sprigs of mint , leaves picked

Discover more:

Alfred Prasad

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).