Summery chicken and vegetable Stew

Summery chicken and vegetable Stew

Made With Our Keralan Coconut Curry -
2 SERVES
SERVES 3
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
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.
Anjum Signature

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.
Ingredients
  • 1 packet 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
Method
  1. 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.
  2. 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
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.
  • 1 packet 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
  1. 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.
  2. 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.
MADE WITH OUR DELICIOUS
Keralan Coconut Curry
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
£3.00
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133p per 100g
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