Yellow Indian Chicken Curry Stew

Recipe Type:

Main Course: Chicken or Beef (Cubed), Lamb Shanks or Ground Meat. You can substitute the meat with vegetables for a vegan stew.

Prep time: 30 min

Cook time: 2 hrs 30 min

Total time: 3 hrs

Serves: 8

For the Chicken:

2 lbs Chicken (cut up)

4 large Potatoes (diced)

4 large Carrots (diced)

2 tbsp Hot Chutney

3 medium Onions (chopped)

1 cup of sweet Peas

½ tbsp fresh grated ginger

2 tbsp lemon juice

2 tbsp Yellow Indian Curry Rub

1 cup Water

Salt & Pepper to taste

1 tbsp fresh chopped ginger

2 tsp Extra Virgin Olive oil

1 tbsp fresh grated lemon zest

2 cloves of garlic - chopped

How to prepare your Yellow Indian Chicken Curry Stew:

1. Prep your meat by rinsing and patting dry with a paper towel or dishcloth.
2. Brown meat over low heat and set aside.
3. Place chopped onions in pot and cook on low for 3 min
4. Add Indian Curry Blend to pot and toast for a few minutes.
5. Place browned meat back into the pot with the onions and curry.
6. Add remaining ingredients to the pot, except the potatoes, carrots and peas.
7. Let it simmer for 2 hours on the stove-top.
8. Add the potatoes and carrots and simmer till done, about 20 min.
9. Salt and pepper the dish to taste and add the sweet peas.
10. Serve over rice and with a side of crunchy, veggie salad.
11. Condiments: Use unsweetened coconut, sliced bananas drizzled with lemon and a side of spicy chutney.

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