This one pot delicacy is for those evening that one got no much energy to make different dishes to enjoy. All that is needed is prepared everything and in on cooking pot, dinner is ready. This meal has carbs, protein and veggies all in one. Most of the ingredients needed are very similar to the ones used to prepare Chicken and veggies Stir fry
Preparation & cooking:
Start by peeling & dicing the potatoes, peeling & slicing the carrots, chopping the broccoli, dicing the onions, chopping up the cilantro (dania) stems & leaves and cutting the chicken breasts in small bite size pieces.
On a large deep cooking pot, heat 2 tablespoons of the cooking oil over medium heat. Add the chicken breasts to the pan in a single layer. Remember to season them with sea salt and black pepper. Allow to cook till golden brown on both sides for about 3-4 minutes on each side. Cook the chicken breasts in batches to avoid crowding your pan. Once cooked, remove and set aside.
On the same cooking pot, add the remaining 2 table spoons of cooking oil and let it heat up then add in the onions and cilantro (dania) stems. Stir and allow them to cook till fragrant.
Add in the spices and stir well followed by the potatoes. Stir everything well then add in 1 cup of water, cover and allow to cook for about 10 minutes on high to medium heat till the potatoes are a bit soft.
Add in the broccoli, carrots, chicken, cashew cream and the remaining water. Stir everything together then cover to simmer for about 10-15 minutes till the vegetables have softened.
Finish by adding in the cilantro (dania) leaves. Season with sea salt & black pepper then serve.
Ingredients
- 1kg potatoes, peeled & cubed
- 2 cups peeled & thinly sliced carrots
- 2 heads broccoli, chopped
- 2 onions, diced
- 1 bunch cilantro (dania), chopped steams & leaves separately
- 6 chicken breasts (1kg), cubbed
- 4 tbsp cooking oil
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ginger powder
- 1 tsp turmeric powder
- 1 cup homemade cashew nut cream*
- 3 cups water
- Sea salt & black pepper to taste
Instructions
- Start by peeling & dicing the potatoes, peeling & slicing the carrots, chopping the broccoli, dicing the onions, chopping up the cilantro (dania) stems & leaves and cutting the chicken breasts in small bite size pieces.
- On a large deep cooking pot, heat 2 tablespoons of the cooking oil over medium heat.
- Add the chicken breasts to the pan in a single layer. Remember to season them with sea salt and black pepper. Allow to cook till golden brown on both sides for about 3-4 minutes on each side. Cook the chicken breasts in batches to avoid crowding your pan. Once cooked, remove and set aside.
- On the same cooking pot, add the remaining 2 table spoons of cooking oil and let it heat up then add in the onions and cilantro (dania) stems. Stir and allow them to cook till fragrant.
- Add in the spices and stir well followed by the potatoes. Stir everything well then add in 1 cup of water, cover and allow to cook for about 10 minutes on high to medium heat till the potatoes are a bit soft.
- Add in the broccoli, carrots, chicken, cashew cream and the remaining water. Stir everything together then cover to simmer for about 10-15 minutes till the vegetables have softened.
- Finish by adding in the cilantro (dania) leaves. Season with sea salt &black pepper.
- Serve while still warm.
*Note: Homemade cashew nut cream.
Ingredients
- 1/4 cup cashew nuts
- Hot water.
Method
- Soak the cashew nuts in hot water for about 10-15 minutes till soft. Make sure the nuts are fully submerged in the water. Once soft, drain off the water.
- Put the soaked nuts in a blender or food processor with one cup water. Blend/process to your desired creamy consistency.
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I know you’re going to love this One pot Cashew Cream Chicken Stew (loaded with vegetables) . Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
