Summery chicken and vegetable Stew

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Summery chicken and vegetable Stew

SERVES 3

8 MINS PREP

COOKS IN 25 MINS

We’ve turned chicken curry into a delicious and light summery stew with veggies and mildly spiced, coconut flavours. A really easy and tasty meal.

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Tailored to Taste

This is a lovely way of using up bits of vegetables that you have in the fridge. Keralans do lovely stews quite similar to this (they have a stronger note of black pepper) with chicken and vegetables or even just vegetables. The curry is transformed here with a little chicken stock, lemon juice and lots of vegetables into a light, flavourful stew that is also typical of Kerala. I used vegetables that I found in my fridge but you can also use cauliflower, broccoli, green beans, spinach, peppers, edamame and really whatever you like. I serve with some simple boiled rice or some crusty bread.

Ingrédients

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

Méthode

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.

Tailored to Taste

Ingrédients

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

Méthode

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.

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Fabriqué avec notre délicieux

Cari à la Noix de Coco du Kerala

Un curry du Kerala à la noix de coco, délicatement équilibré et moelleux. Ses épices douces et ses couches de saveurs en font un plat incontournable pour ceux qui aiment les saveurs indiennes plus douces. Parfait avec des fruits de mer, du poulet, des œufs ou des légumes.

Recommandation d’Anjum