Anglo-Indian chicken stew

by Alfred Prasad
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4
60 minutes

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

Method

1
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
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 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
3
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
4
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