Summery chicken and vegetable Stew
- 1 pack The Spice Tailor Keralan Coconut Curry
- 1 tsp. vegetable oil
- A handful each of button mushrooms (halved), frozen peas, mangetout, all cleaned
- 1 small courgette, sliced
- 2 chicken breast, cut into cubes
- ½ gel or cube chicken stock
- Squeeze of lemon juice to taste
- Seasoning
- Heat the oil in a medium-sized non-stick saucepan. Add the vegetables (except peas) and small pinch of salt and sauté for a minute or so. Add the chicken and sauté for another minute. Add in the sauce (leave the spices for another day), peas, stock and a good splash of water so that the liquid in the pan is lightly creamy.
- Bring to a boil then simmer until the chicken is done, around 3-4 minutes more. Add lemon juice and seasoning to taste, adjust the liquid in the pan if necessary by adding some hot water. Serve.
- 1 pack The Spice Tailor Keralan Coconut Curry
- 1 tsp. vegetable oil
- A handful each of button mushrooms (halved), frozen peas, mangetout, all cleaned
- 1 small courgette, sliced
- 2 chicken breast, cut into cubes
- ½ gel or cube chicken stock
- Squeeze of lemon juice to taste
- Seasoning
- Heat the oil in a medium-sized non-stick saucepan. Add the vegetables (except peas) and small pinch of salt and sauté for a minute or so. Add the chicken and sauté for another minute. Add in the sauce (leave the spices for another day), peas, stock and a good splash of water so that the liquid in the pan is lightly creamy.
- Bring to a boil then simmer until the chicken is done, around 3-4 minutes more. Add lemon juice and seasoning to taste, adjust the liquid in the pan if necessary by adding some hot water. Serve.