Stew is a meat and vegetable dish cooked slowly in liquid in a closed dish or pan.
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Not everyone has the luxury of time, so here’s my quick and easy version that doesn’t compromise on flavour. It’s a favourite in my home on cold days, and especially during the Winter months when everyone wants to come home to unwind. My 10-year-old son, Caiden, named this stew when I cooked it one cold day shortly after the movie Peter Rabbit was released here. He looked at it and said: “Mom, this looks so bright, colourful and healthy, just like Peter Rabbit’s garden.”
Method:
Place 1kg chicken pieces (sliced according to your preference, skins removed if you prefer, washed and drained) in a large pot.
Add:
1 sliced onion
1 sprig curry leaves
1 bayleaf
1 star anise
1 tsp turmeric
1 tsp ginger and garlic paste
10 peppercorns (freshly cracked)
2 dried chillies
2 tsp ground dhania/jeera
1/4 tsp hing* (optional)
Place on the stove on highest heat and cook until chicken is browned, stirring often to prevent sticking or burning.
Add:
4 sprigs fresh thyme and
2 chicken stock cubes mixed with 2 cups of boiling water.
Cook on medium until the chicken is almost cooked (about 25 minutes).
Add:
1 packet brown onion soup (mixed in 1 cup cold water)
1/4 cabbage (cut into chunks)
500g frozen chunky vegetables or any vegetables of your choice
1 pack mushrooms of your choice (I used chestnut mushrooms)
Mix well and bring to the boil. Lower heat immediately to medium and cook until chicken is completely done and veggies are cooked to your liking.
* A spice used to counteract the gaseous effects of foods such as cabbage and lentils.