Curried Chicken Stew

Ingredients

• 2 medium onions
• 4 boneless, skinless chicken breasts
• 3 large carrots
• 1 green bell pepper
• 1 can mushrooms or 1 cup fresh mushrooms
• 1 can sweet corn
• 1 teaspoon curry powder
• a pinch of salt
• a pinch of white pepper
• a very small pinch of turmeric (or a little yellow food coloring)
• 1 chicken bouillon cube
• 2 tablespoons all-purpose flour
• This easy and flavorful curried chicken stew recipe is from our friend and cook on the Shou Tabkhin Today website:
• Hanadi Al-Ayas
• Click Hanadi’s name to visit her page and discover all her delicious recipes.
• For more of Hanadi’s recipes and other chicken dishes, see Oatmeal Chicken Soup

Method

1. Finely chop the onions and sauté them in a pot with a little vegetable oil until softened.
2. Add the cleaned chicken breasts cut into cubes and stir until their color changes.
3. Add the chopped carrots and diced green bell pepper and stir.
4. Then add the sliced mushrooms and corn, sprinkle the spices and salt, add the bouillon cube and stir well.
5. Cover the curried chicken stew ingredients with water and simmer gently over low heat until everything is cooked through.
6. Dissolve the flour in a cup of cold water and add it at the final stage to the stew, then bring it back to a boil for a few minutes until the sauce thickens.
7. Serve the curried chicken stew alongside white rice or with vermicelli.