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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I usually eyeball all the ingredients in this stew, add more spices if you like your stew really spicy. Ingredients:
3 boneless skinless chicken breasts, diced into bite-size pieces (can also use leftover chicken) |
2 teaspoons oil |
1 onion, diced |
2 garlic cloves, diced |
1 teaspoon dried ginger |
1 teaspoon cinnamon |
1 teaspoon curry powder |
1 teaspoon cumin |
2 (28 ounce) cans tomatoes, diced (i like to lightly mashed mine before adding to stew) |
1 cup chicken broth |
2 teaspoons sugar |
3/4 cup cauliflower floret |
3/4 cup green beans, cut into pieces |
2 potatoes, diced |
1 (19 ounce) can chickpeas, drained |
salt and pepper, to taste |
Directions:
1. Heat oil in a large pot, sauté onions for 2 minutes.
2. Add garlic and stir in cinnamon, ginger, curry powder and cumin. cook and stir for 2 minutes.
3. Add chicken pieces and cook until all sides are lightly brown.
4. Add can tomatoes, chicken broth, sugar, cauliflower, potatoes, green beans, chickpeas and salt and pepper to taste.
5. Bring to a boil and then simmer covered on medium-low heat for at least 30 minutes or until vegetables are tender.
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