Jasha Maroo
Leave a note
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
1.5 lbboneless skinless chicken thighs
cut into 1-inch cubes
4 clovesgarlic
peeled finely minced
3shallots
peeled and chopped
2 Tbspginger
finely grated
1leek
medium size, cut into slices and wash properly-refer to notes
1tomato
large, diced
4red chilis
seeded if you like and cut into small pieces
salt
to taste
1 cupchicken stock
1 bunchcilantro leaves
small, for garnish
2 Tbspoil
Instructions
Step 1
1. Preheat a wok or skillet with lid and add in oil.
Step 2
2. Add in the garlic, ginger, onion, chili, and leeks. Stir-fry until the vegetables are soft.
Step 3
3. Tip in the chicken and tomatoes and continue to stir-fry until the chicken started to turn opaque in color.
Step 4
4. Pour in the chicken stock and bring to a boil. Lower the heat and cover with the lid and let it gently simmer until the chicken is cooked through
Step 5
5. Serve warm with a bowl of steamed rice. Garnish the stew with cilantro leaves
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
