Creamy chicken and veg stew
serves
4
“We call this a stew instead of a curry. It was popular in colonial times for its mild flavours and combination of meat and veg in a thin gravy. It’s perfect for a family meal!” – Helly Raichura
Ingredients (14)
- 30g coconut oil
- 8 sprigs curry leaves
- 1 tsp brown mustard seeds
- 1 large onion, halved, thinly sliced
- 3cm piece fresh ginger (15g), finely grated
- 5 garlic cloves, crushed
- 1 long red chilli, finely chopped
- 450g chicken thigh, cut into chunks
- 3 carrots, thinly sliced
- 400g can coconut cream
- 1 small banana, cut into 1cm cubes
- 250g green beans, trimmed
- 3/4 tsp ground turmeric
- Sliced long green chilli, steamed basmati rice and lime wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat coconut oil in a large saucepan over high heat. Add curry sprigs and cook, turning, until crisp. Set aside with tongs.
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2.Add mustard seeds and cook, untouched, for 30 seconds until they crackle. Add onion and cook, stirring occasionally, for 5 minutes or until onion is golden. Add ginger, garlic and red chilli and cook, stirring constantly, for 1 minute. Add chicken and carrot and season. Cook, stirring occasionally, for 4-5 minutes until chicken starts to colour. Stir in 100ml water, then add coconut cream, banana, beans, turmeric and half the crispy curry leaves. Stir to combine.
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3.Bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until chicken is cooked. Check seasoning.
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4.Sprinkle with remaining curry leaves and green chilli and serve with rice and lime wedges alongside.
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