Chicken Vegetable Stew

Make chicken vegetable stew with measured ingredients and the step-by-step method below. This Kerala-inspired recipe serves 3.

Approximate total time: 35 min.

Thedietco serving tip

For a balanced plate, add a generous portion of non-starchy vegetables and a suitable source of protein; adjust starchy portions to individual needs.

Portions are general suggestions. Discuss individual needs, allergies and relevant medical conditions with a qualified dietitian. Measurements: 1 cup is approximately 240 mL; ingredients are raw unless stated otherwise.

Illustrative serving; ingredients and appearance may differ. Photo: File:0647Pinto beans chicken stew 12.jpg by Judgefloro · CC0. Resized and converted to WebP.

Servings

3 servings

Cuisine

Indian · Kerala-inspired

Ingredients

• Skinless chicken 350 g cubed
• Carrot 1
• Beans 1 cup
• Potato 1 small
• Light coconut milk 3/4 cup
• Onion 1
• Ginger 1 tsp
• Black pepper 1/2 tsp
• Oil 1 tsp
• Curry leaves 8
• Water 1 cup
• Salt to taste

Method

1. Heat oil with curry leaves and ginger; soften onion.
2. Add chicken and toss 3 minutes without browning heavily.
3. Add chopped vegetables, water and pepper; cover and simmer 15–20 minutes.
4. Stir in coconut milk and cook gently until chicken reaches 74°C.