Chicken and Veg Stew

  • Servings: 3
  • Difficulty: Easy
  • Print


  • 300gms diced chicken breast
  • 2 medium carrots, peeled and sliced
  • 300gms chestnut mushrooms
  • 1 large potato, diced
  • 1 medium zuchini
  • 8-10 pepper corns
  • 2 bay leaves
  • 2 tbspn tomato paste
  • 2 cubes chicken stock
  • 2 tbpsn heaped flour
  • 2 tbpsn oil
  • Salt and pepper to taste


  1. Add stock cubes to 1ltr of hot water, add tomato paste, stir and keep aside.
  2. Heat oil in a pot. Make roux by adding flour and stirring continuously till flour is cooked. 5-7mins.
  3. Add stock, 1/2 cup at a time, and stir till smooth and there are no lumps. Repeat 4-5times. Then add remaining stock.
  4. Add peppercorns and bay leaves.
  5. Add carrots, mushrooms and zuchini and cook on medium heat for 30minutes.
  6. Add chicken breast and diced potatoes and cook till meat and veggies are cooked.
  7. Adjust seasoning and serve hot.

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