heenie's food blog

For such style of stew, meat is first coated with seasoned flour and then fried a little to form a coating on the surface. This step can be done using gluten free flour also. In this recipe I have omitted this step and it is still very flavourful.

It is quick, easy and fit for crowd feeding. Use fresh, frozen or canned vegetables or a combination of these or add beans ; You are the boss.

ingredients: ( 6-8 servings)

1/4 cup cooking oil

1 medium onion, roughly chopped

3-4 cloves of garlic, finely chopped

300 gm boneless chicken breast, cubed

1/4 cup tomato puree

1 1/2 tsp salt

1 tsp red chilli powder

1/2 tsp black pepper powder

3/4 tsp dried thyme

3/4 tsp allspice powder (optional)

2 medium potatoes, peeled and cubed

1 1/2 cups mixed frozen vegetables

1 small capsicum, chopped

4-5 cups chicken stock or water

1 1/2 tbsp corn flour dissolved in 3 tbsp of water

   method:

Heat oil in a large pot and saute chopped onions till very lightly golden. Add garlic, cook for few seconds and add chicken pieces. Cook, stirring at intervals for 2-3 minutes. Add tomato puree, seasonings and thyme. Stir well, add vegetables and stock. Cover the pot and let it cook on medium flame for 7-10 minutes till the vegetables are tender. Gradually add corn flour paste to thicken the stew according to desired consistency. Cover the pot again and simmer for 2-3 minutes. Serve hot.