Hearty Chicken Stew With Veggies
- 1/4 cup pure olive oil
- 1 big red onion, cut into chunks
- 1 tablespoon ginger paste
- 213 milliliters Hunt's tomato sauce (1 can)
- 6 chicken thighs, skins removed
- 1 small bottle gourd, peeled and cut into medium-sized pieces
- 5 white button mushrooms, sliced
- 12 small baby pototoes
- 2 chicken bouillon cubes, dissolved in 1 litre hot water
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon red chilli powder
- Heat oil in a large dutch oven and add onions. Fry for one minute or until they turn pinkish.
- Add ginger and garlic pastes. Saute for two minutes.
- Add tomato sauce, chicken, vegetables, garam masala and red chilli powder. Cook for 5 minutes on medium to high heat, stirring once or twice.
- Follow with the bouillon dissolved in water. Mix well.
- Lower heat, cover the pot and let the contents simmer for 45 minutes. Cook uncovered for another 15-20 minutes. Serve hot with naan bread.
olive oil, red onion, ginger paste, milliliters, chicken, gourd, white button mushrooms, pototoes, chicken bouillon cubes, garam masala, red chilli powder
Taken from food52.com/recipes/75170-hearty-chicken-stew-with-veggies (may not work)