An Indian/spice inspired one-pot wonderdish that's perfect for a chilly winter night. Packed with fresh veggies, spices and a dash of creaminess, this stew has no artificial/packaged flavours or stocks. It's also gluten-free so indulge in it absolutely guilt free! —Shuchi
Plum tomato, diced
Grape tomatoes, halved
Red onion, finely chopped
Ginger garlic paste (fresh)
Red pepper, diced
Green pepper, diced
Fresh baby spinach
Green chili, finely chopped
Peri peri spice (optional)
Red pepper flakes (more if you like it hot!)
Grated gouda or sharp cheddar
Salt & pepper to taste
Fresh lemon juice
In This Recipe
Heat the oil in a non-stick pan. Add the green chili and garlic ginger paste and sauté for a quick minute.
Stir in the onions, carrots and celery, add a little salt, and let the vegetables sweat. (you can add or change the choice of veggies with season). Cook till the onion begins to turn translucent.
Add the peppers along with all the dry spices, except the garam masala. Once the spices have roasted slightly, add the ground chicken, mix well and cook till the chicken begins to brown on the underside. Make sure you break the chicken well and there are no large lumps.
Stir in the tomatoes, along with 2 cups water. Cover and let the stew simmer on medium-low heat for 15-20 minutes. The chicken should be completely cooked.
Mix in the cream and cheese, and let the cheese melt into the broth.
Lastly add the garam masala and the spinach, and cook for a few minutes till the spinach is just wilted. Remove from heat, squeeze a dash of lime and serve piping hot.
Enjoy with a piece of crusty bread, barley, or simply on it's own. A one-pot wonder that's healthy, flavourful and a great weekday comfort meal.