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

Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.

Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.

£3.15
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133p per 100g
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