Recipe: Appetizing Spiced Chicken and Vegetable Stew

Spiced Chicken and Vegetable Stew. Heat oil in a large pot. Saute the onion until it starts to brown a little. Add the chicken and cook each piece so it's browned on both sides.

In the same pan, heat little more oil, add half the curry leaves, onion, celery, carrot and fry for few minutes. Scrape out all the bits of chicken which is stuck to the pan. Put the chicken into the bottom of your cooker. You can have Spiced Chicken and Vegetable Stew using 0 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Spiced Chicken and Vegetable Stew

Add the onion and whole garlic cloves. Toss the cauliflower and zucchini on top and pour in the tomatoes. Add all of the spices and stir in chicken broth, taking care to not crumble the cauliflower. I thought it was an aweful lot of potatoes but they really helped thicken the liquid and make it hearty.

Spiced Chicken and Vegetable Stew step by step

1. Heat oil in a large pot. Saute the onion until it starts to brown a little. Add the chicken and cook each piece so it's browned on both sides..
2. Add potatoes and carrots. Cook for a few minutes while stirring. Add the tomatoes and cook for another few minutes while stirring. Cover the pot and continue to cook on medium for 5-6 minutes, stirring occasionally..
3. Add in the garlic and all the spices. Mix well with other ingredients. Add the zucchini, tomato paste, and a little salt and mix in..
4. Pour in enough water to just cover everything. Bring to a boil, turn to low and let simmer for 45-50 minutes until every thing is well cooked and the stew has thickened..
5. Just before serving, stir in the chopped coriander. Enjoy with basmati rice or bread :).

This easy chicken and vegetable recipe features hearty veggies that are simmered in a tomato and wine broth that is flavored with spices. The one pot spicy chicken stew comes together in a large dutch oven on your stove top, filling the kitchen with the delicious aroma of winter comfort food. Stir in the beans, tomatoes, salsa and cumin. Heat vegetable oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and place skin side down in to the pan.

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