Chicken Vegetable Stew
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 Servings
 
Ingredients
  • Chicken curry cut – 500 gms, skinless but bone-in piece
  • Oil of your choice – 3 tbsp (mustard, coconut or cold-pressed sunflower oil)
  • Onion – 2, medium, thinly sliced (About 1 cup)
  • Garlic cloves – 5 to 6, chopped
  • Ginger – ½ inch piece, grated
  • Leek (Optional) – 1 stalk, chopped (replace with spring onion and it will taste even better)
  • Carrot – 2, medium, cut into long pieces
  • Green beans – 10 to 12, cut into long pieces
  • Chicken stock/vegetable stock/plain water – 2 cups
  • Freshly crushed black pepper – 1 tsp (yes, I like it peppery! Please Adjust according to your taste.)
  • Chilli flakes/red pepper flakes – ½ tsp
  • Salt to taste
  • Cornflour/corn starch – 2 tbsp
Instructions
  1. Heat a pressure cooker* and add the oil, let it warm up. Once the oil is hot, add the sliced onion and sauté on medium flame for 10 minutes until translucent. You won’t need to brown the onion too much.
  2. Next add the grated ginger, chopped garlic and leeks. Keep sautéing on medium flame for 10 more minutes.
  3. Now add the washed chicken pieces and stir them well with the aromatics i.e. your onion, ginger, garlic and leeks. Keep sautéing for 15 minutes on medium flame until the chicken pieced are very lightly golden brown. And also hold on your temptation to add more oil, you won’t need it.
  4. Now add the chopped veggies – beans and carrots. Sauté those for 5 minutes and now you are ready to add the liquid.
  5. Add either water or chicken/vegetable stock to the cooker. Season with salt and pepper to taste. Also sprinkle the chilli flakes. Give a good mix.
  6. Now tightly close the lid of the pressure cooker and cook on high flame until 2 whistle blows. Then switch off the flame and let the pressure release on its own.
  7. Meanwhile, prepare the cornflour slurry by mixing the cornflour with half a cup of water and stirring until no lumps are left.
  8. Now uncover the cooker and bring the stew to boil. Then drizzle the cornflour slurry and continue to boil the stew until your desired consistency is reached.
  9. Check the seasoning and adjust if needed. Your super easy, super quick and super healthy chicken vegetable stew is ready to serve! Enjoy!
Notes
Bonus tip: You can add a teaspoon of soy sauce to add more depth of flavour.

*If you don’t have a pressure cooker, you can make it in your instant pot or even a big stockpot by covering with a tight fitting lid and simmering until chicken pieces are completely cooked through.
Recipe by Flavor Quotient at https://flavorquotient.com/2022/05/chicken-vegetable-stew/