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Spicy Chicken Stew with Vegetables

Spicy Chicken Stew with Vegetables 
  • 6 People
  • 70 min.
  • easy 
Need a good idea for a nourishing family dinner? Try this mildly spicy chicken stew with green peppers, beans and carrots - the family will love its rich, tasty gravy and gentle curry flavours. Serve with pap or rice. 

Tips

Take your time frying the chicken pieces at the beginning of the recipe - they should be a rich golden brown, which will add extra flavour and colour to your stew. 

Ingredients
  • 15 ml (1 Tbsp) vegetable oil
  • 6 chicken pieces
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 15 ml (1 Tbsp) Rajah Flavourful & Mild Curry Powder
  • 3 carrots, peeled and sliced
  • 500 ml (2 cups) water
  • 1 Knorrox Chicken Stock Cube
  • 250 grams (1 cup) green beans, trimmed and cut in half
  • 30 ml (2 Tbsp) Knorr Minestrone Soup
Cooking Method

  1. Heat the oil in a medium-sized pot and fry the chicken pieces until well browned on all sides. Remove from the pot and set aside.

  2. Add the onion and green pepper and fry until soft.

  3. Add the Rajah Flavourful & Mild curry powder and fry for 1 minute, stirring constantly.

  4. Add the carrots, water and Knorrox stock cube to the pot, along with the chicken pieces. Bring to the boil then reduce the heat and simmer, covered, for 25 minutes.

  5. Add the green beans and simmer for a further 15 minutes or until the chicken is tender and the beans are cooked.

  6. Mix the soup powder with a little water to form a smooth paste. Add this to the stew, stir well and simmer for a further 5 minutes, or until thickened.

  7. Serve with rice or pap, and peas or creamed spinach on the side.

  • Nut Free
  • Dairy Free
  • Gluten Free

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