This is another quick post. I got the recipe off Aunt Eya’s blog. My mind was a blank, and I had no idea what I was going to cook. Wasn’t in the mood (didn’t even have the strength) for any experiments, so I wandered off to her blog. In addition to gossip and advice, she has a lot of recipes, and most of her recipes use food stuff you already have at home.
I had a bucketload of vegetables, and I found the exact recipe I needed. Quick, easy, and ultra-tasty. I just tailored it to my taste. I put in exact measurements for you guys, used some different vegetables, altered some tiny stuff, dazzall. Thank you, Aunt Eya, for a really good recipe.
Chicken in Vegetable Gravy
- 1.5kg of chicken, cut into as big or small as you like
- 1 large zucchini, chopped (you can use 3 large carrots)
- 1 small head of cabbage, chopped
- 2 cups of green beans, chopped
- 5 atarodo, chopped, divided
- 3 large red bell pepper, chopped
- 2 large green bell pepper, chopped
- 1 large onion, sliced, divided
- 3 cloves of garlic, chopped, divided
- 1 inch piece of ginger, minced, divided
- 1 bunch of spring onions, chopped
- 1/2 tablespoon of salt
- 2 teaspoons of curry powder
- 2 stock cubes
- 2 tablespoons of oil
- Slurry of 3 tablespoons of flour/cornstarch, and 1 tablespoon of water
Pour oil into a wok. Add onions, garlic, ginger, and green beans. Saute for 2 minutes. Add the Zucchini or carrots.
Stir fry for another minute, then add the atarodo and bell peppers. Stir fry for 1 minute.
Add the cabbage and stir fry till the cabbage is almost wilted, about 2 minutes.
Add the chicken and stock, and the stock cubes. Stir well.
Add the flour/cornstarch slurry, and simmer the sauce for 3 minutes. Remove from heat and add the spring onions. Stir and serve.