This dish is perfect for the colder darker autumn days!
Warm chicken stew
4 pcs of chicken filets
1 onion (colour your choice)
1 garlic clove
1 stock cube
3 tbs flour
2 tbs curry powder
Cream (other liquid of your choice)
Chop the onion and garlic and sauté this softly in butter/ olive oil/ (your choice!). Move over to a larger pan. Fry the chicken and salt & pepper a little. Once with colour, move across to the larger pan as well. Heat water in a kettle and add a stock (chicken, calf or vegetarian) in the larger pan with 1 cup of water.
Deglaze the pan with 2 cups of water and add flour, curry powder, soya and a dash of cream. See it thicken slightly and pour all this over to the larger pan. Leave to simmer for 8-10 mins on low heat. Just to make sure the chicken doesn’t go chewy but making sure it’s fully cooked.
You could add more vegetables here such as peppers, carrots and zucchini. If you’re not a fan of curry, experiment with chilli or paprika powder? Perhaps then omit the dash of cream? You could also use crushed tinned tomatoes as base but then I would use different spices. As you see, the choices here are endless! It’s a relatively easy and a hearty stew that will keep as well for a couple of days.
I served this with a little bit of jasmine rice and corn. Very tasty and just what’s needed this colder, crisp autumn day. I recommend!