Friday, October 21, 2011

Indian Inspired Stew with Cilantro Chutney and Brown Basmati


It's havest time and with a crossover of seasons, there are so many veggies to choose from.  To capitalize on this, I decided to create a flavorful stew for my clients and it was so good, I made the same for my own family that night.  The rice and chutney were last minute additions to empty my veggie drawer and make room for my next round of veggies that was coming in the next couple of days.

With carrots, celery, onions, sweet winter squash, potatoes, green beans and chard along with sliced chicken, this stew is packed with vitamins.  The cilantro chutney adds a healthy dose of vitamin C with cilantro and jalapenos.  The spices are warming and healing all at the same time, so no matter if your having an extended Indian summer as we are here in Cali or you have had your first snow, this stew will be fabulous. 

Feel free to add or leave out anything on the list.  This stew will lend itself to turnips, sweet potatoes, celery root, kohlrabi or any other roots.  All greens will work in place of chard and cauliflower would be a perfect sub for green beans.  Sub any peelable winter squash for the Kabocha (butternut is the easiest to peel with a vegi peeler, but you can knife-peel an Acorn or Delicata) Add few chickpeas for additional protein or a lot in place of chicken for a vegetarian version.



CWYG STATS 
Seasonal Veggies - Kabocha squash, chard, organic red potatoes, green beans, organic celery, organic carrots, cilantro, jalapenos

CWYG List Items - canned tomatoes, onions, garlic, turmeric, cinnamon, ginger, cumin, coconut milk, chicken broth, olive oil, agave nectar, lemons



Indian Inspired Stew with Cilantro Chutney and Brown Basmati
For a perfectly cooked brown rice, check out this blog. Feel free to substitute 1 tbsp curry powder for all the spices if you don't have the individual spices.

Olive oil


2 tsp sea salt

1 tsp each cinnamon, cardamom, cumin, turmeric, paprika and dried ginger

12 oz chicken, sliced thin

1 onion, chopped
4 cloves garlic, minced

1 bunch of chard, leaves and stems separated and both sliced thinly
2 stalks celery, sliced
2 carrots, peeled and sliced
4 red potatoes, cut into 1/8ths
2 cups peeled and chopped winter squash
1 cup green beans, ends broken off and cut into 2" lengths
2 cups chicken broth

14 oz whole tomatoes
1 cup chickpeas (or 2 cups if not using chicken)
1 cup coconut milk
To serve:   
Cilantro Chutney, recipe follows
Cooked Brown Basmati rice
Plain yogurt

Mix all the sea salt and spices.  Toss the chicken with half the spice mixture.

Heat olive oil in a large skillet.  Saute the chicken until it is no longer pink.  Remove and set aside.  Add onion to the skillet and cook until lightly browned and softened.  Add the garlic and remaining vegetables except sliced chard leaves. 

When vegetables are slightly softened, add the remaining spice blend. Saute until spices are fragrant then add chicken broth.  Bring to a rolling boil then reduce heat to medium high and let cook until the chicken broth has reduced and thickened. 

While the chicken broth is reducing, drain the juice from the tomatoes (reserve to use in another soup, you can freeze it) and then chop the whole tomatoes into small pieces.  Add to the stew along with the reserved chicken and the chickpeas. 

When you can see the broth has thickened, add the coconut milk.  Let cook for another minute or two then taste for seasoning.  Add salt if necessary.

Serve over the rice and serve at the table with small dishes of Cilantro Chutney and plain yogurt.

Cilantro Chutney
1 bunch cilantro, leaves only
1 small bunch mint, leaves only
1 clove garlic
1-2 jalapenos
juice of 1 lemon
2 tsp agave nectar
1 tbsp olive oil

Blend everything together and set aside to meld.

Print Page Copyright 2011 Christi Flaherty, Cook What You've Got

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Copyright 2012 TablaVie Personal Chef Service

All photos and recipes may not be used without express permission from Christi Flaherty, owner and creator of Cook What You've Got Concept and blog.
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