Chicken Stew with Vegetables

This Chicken Stew with Vegetables is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful curry.

Ingredients

Chicken cut
100g mixed vegetables
3 green chilies
2 dried chilies
Few curry leaves
Thyme
3 cinnamon sticks
3 bay leaves
Salt
6 potatoes

Method

Bring all the ingredients to a boil in a large pot on medium heat.
Simmer gently and cook through.
When cooked add ½ packet knorr thick vegetable soup and allow to simmer.

Can you freeze Chicken Stew?

To further extend the shelf life of cooked chicken stew, freeze it; freeze it in covered airtight containers or heavy-duty freezer bags. How long does cooked chicken stew last in the freezer? Properly stored, it will maintain the best quality for about 4 to 6 months but will remain safe beyond that time.

How do you thicken chicken stew?

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it’s cooking. Don’t add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to a boil. This will cook out the flour taste and allow the starch to swell.

Is it better to thicken the stew with flour or cornstarch?

Conclusion: Both cornstarch and flour are effective at thickening soup when you take the proper steps. Remember, cornstarch absorbs more water and is better at thickening in general. However, flour is better when needed in large quantities to avoid upsetting the flavor of the dish.

Prepared by Devi