Chicken Veggie Stew

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  • 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


    • 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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