Minced chicken stew with potatoes, carrots and peas
Curries With Bumbi · ♥ 3.3K likes · 155.6K views · 4 min video
No ratings yet
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 216 g chopped onions
- 730 g minced chicken
- 294 g potatoes
- 203 g carrots
- 1 tsp Kashmiri red chili powder
- 1 cube chicken bouillon cubes
- 1 tsp salt
- ½ cup green peas
- 1 tsp garam masala powder
- 2 tbsp Mexican crema
- 3 tbsp oil
- butter
Heat 3 tablespoons of oil and butter in a pan on medium-high heat.
Once the butter melts, add chopped onions with a sprinkle of salt and fry 2 minutes on medium-high.
- salt
- 1 tbsp sugar
Add about a tablespoon of sugar and fry on medium heat until golden brown, about 5 minutes.
- 1 tbsp ginger
Add the minced chicken, raise the heat to medium-high and spread it out; when the edges turn white, start stirring, without letting it brown too much or it turns tough.
Aromatics and frying the minced chicken
Stir from time to time on high heat until the moisture from the meat has dried up and the oil is released.
- ground coriander
Add the potatoes and carrots, the Kashmiri red chili powder and ground coriander; stir on high heat 5 minutes.
Vegetables and spices
- 1 cup canned crushed tomatoes
Add the chicken bouillon cube, the crushed tomatoes and salt (less salt with bouillon); fry on medium-high 5 minutes.
Bouillon, tomatoes and simmering
- 1½ cup hot water
Add about a cup and a half of hot water, cover and cook 12 to 15 minutes until the potatoes and carrots are tender.
- chopped coriander leaves
Add the green peas and chopped coriander leaves; simmer uncovered on medium heat about 2 minutes.
Add the garam masala and Mexican crema; cook on medium-low 2 minutes and finish with more coriander leaves.