Corn and Chicken Stew

  • Serves: 4 people
  • Cooking: 45 minutes



  1. In a sauce pan heat your oil and add your onions and cook until slightly browned, add your whole cardamom and panfry for 5 minutes.
  2. Add your sweet corn and cook for 5 minutes, add your spices, ginger paste and chicken cube, lower the heat and allow to sautee lightly.
  3. Add your blended tomatoes, water and shortly after, your cubed chicken breast. Cover and allow to simmer for 25 minutes.
  4. Just before serving add your green capsicum and mix well, take off the heat and serve with steamed rice.
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