Chicken and Vegetable Stew Recipe: In my home, chicken is a must almost every day! The man of my house never gets bored of it 😛 However, the problem that I face is as much as my husband loves chicken, he absolutely denies to eat vegetables!I’m sure a lot of you who are hard-core non-vegetarians may not like vegetables or you might have that one person in your house that loves only non-vegetarian food. I keep finding out different ways to include veggies in the dishes I make. I add in loads of veggies to breakfast items like upma and savory pancakes and oats, etc.
I recently stumbled upon a recipe of chicken and vegetable stew, which I really liked. It was a great way to feed my dear husband some veggies, without having to compromise on the chicken part! It was an absolute hit and he really loved it without any complaints. I tweaked the original recipe a bit and added in some ingredients according to my taste!
This delicious dish was served with some hot Jeera Rice. It turned out to be a perfect combination!
Table of Contents
Ingredients for Chicken and Vegetable Stew :
- Chicken (bone or boneless): 400 grams
- Red Bell pepper: 1 big, seeds removed and chopped
- Onions: 2, thinly sliced
- Garlic: 3-4 cloves, chopped
- Tomato: 1, finely chopped
- Zucchini: 1/2, cut into bite-size pieces.
- Cauliflower: 10-12 small florets
- Carrot: 1 small, cut into bite-size pieces
- French beans: 8-10, cut into 1-inch pieces.
- Oil: 4 tbsp
- Salt and pepper to taste
- Chili powder: 1 tsp
- Coriander and cumin powder: 1 tsp each
- Yogurt: 2 tbsp
P.S.: You can add other veggies of your choice if you want
Method of preparing Chicken and Vegetable Stew:
Heat 2 tbsp oil in a deep-bottomed pan. Add the onions and garlic and sauté till raw smell is gone. Now add the tomatoes and half of the red bell peppers. Add chili powder, pepper, coriander and cumin powder. Mix well and sauté on medium heat till the tomatoes are mushy. Switch off the flame and let this masala cool down.
While the masala is cooling, in another pan, heat the remaining 2 tbsp oil. Add the chicken first. Cook till little brown on both sides.Now add in all the chopped vegetables and let them cook for about 10-12 minutes or until they are half cooked.
In the meanwhile, once the masala has cooled down, add it in a grinder/mixer. Add 1/4-cup water and grind until it’s a smooth paste. When the vegetables are half done, add yoghurt and the ground masala paste and mix well.
Add 1/4 cup more water. Add salt to taste and mix well.
Cover a lid and let it simmer on medium heat for about 10 minutes. Take the lid out and let it simmer uncovered until the gravy reaches desired consistency.Serve it hot with rice and enjoy!!