This dish taste different everytime I cook it as it varies according to what goes in, keep the lid on to keep the moisture and flavours in!!!
Quantities will vary according to how many people you are feeding.
Leave out the bacon, pumpkin, stock and herbs, add in your favourite curry paste
Left overs go really well in a jaffle iron the next day!
Chicken Casserole / Stew / Curry served with your favourite damper / rice
Chicken thighs Cubed
Bacon cut into thick strips
Onion cubed
Garlic roughly chopped
Carrot small cubes
Celery sliced across the grain
Pumpkin small cubes
Potato small cubes
Peas, tinned or dried (if using dried you may need to add a little extra water unless they are pre-soaked)
Any other veg such as beans, courgette/zuchini, cauliflower, leeks whatever takes your fancy or needs using up
Favourite mixed herb to taste
Salt and pepper to taste
Chicken stock cube (no extra water)
Method
Prewarm oven with oil
Fry bacon, onion, garlic, carrot, celery with lid on until warmed through
Add pumpkin and potato until starting to soften, with lid on
Add herbs/curry paste, salt and pepper fry for a minute
Add chicken and stock cube cover, stir occasionally for 5 mins until browned
Add any other veg, leaving softer ones until last
Should not take more than 1 hour prep and cooking time start to finish.
Keep covered at all times to stop natural juices from evapourating
Stir vigorously just before serving to break up pumpkin and potato to thicken
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