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Chicken Veggie Stew

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Ingredients

Serving Portions: 4

5 g Knorr Chicken Seasoning Powder
500 g Chicken on Bone
2 g Turmeric Powder
250 ml Oil
5 g Garlic, chopped
30 g Onion, in cubes
30 g Tomatoes, deseeded and in cubes
10 g Carrot, cubes
20 g Eggplant, cubes
50 ml Red Chilli Sauce
100 ml Coconut Milk, thick
5 g Garlic, chopped
5 g Red Chilli, Julienne
5 g Spring Onion Greens

Preparation

Marinate Chicken Pieces with Turmeric Powder, Knorr Chicken Seasoning Powder and Oil and keep aside for an hour.
Heat Oil and deep fry marinated chicken till it cooks till medium or turns light golden in colour, set aside.
Heat 30 ml oil in a deep pan and saute garlic at medium heat for 15-20 seconds. Reduce heat, add onion, tomatoes, carrots & eggplant and stir to mix well.
Add Red chilli sauce and stir to mix well with the veggies and cook for a minute. Add a cup of water and bring to boil.
Reduce heat and stir cook for 2-3 minutes. Add coconut milk and simmer cook for a minute or till it thickens.
Remove from heat and serve hot garnished with fresh red chilli and spring onion greens.

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