Chicken and Mushroom Stew

It’s a continuous struggle to be able to eat relatively healthy and still have a lot of flavour in your food. I Crossfit thrice a week post work and I don’t have the time to cook (or even eat) elaborate meals. Which is also why I haven’t been able to post regularly on the blog. Anyhoo! One of the easiest and quickest meals I can think of making is a chicken stir-fry with a few veggies thrown in. Sometimes it turns into a stew with coconut milk. Other times it ends up becoming something in between. Like this dish for example, isn’t a stew or a stir-fry. But I ate it like a stew for dinner and added some cooked soba noodles for lunch.

I almost always use boneless chicken thighs for my stir-frys and other Chinese style recipes. Chicken breast is stringy, dry and too bland for my liking. The thighs are moist and more tasty. This recipe, like most of my cooking, is the result of working with what’s there in the fridge/pantry that I could use. I had some garlic, very little coconut milk and thyme I wanted to use. I’m no nutritionist and stay away from mentioning nutritional values about my recipes. But let’s say it’s an ideal low carb meal.

Yield:

2 servings

Prep time:

10-15 mins

Cooking time:

20 mins

Ingredients:

Chicken – 250-300 gm boneless (I used thighs)

Mushrooms – 200 gm sliced (or about a cupful of sliced ones)

Onions – 1 small finely chopped

Coconut milk – 2-3 tbsp (you could also use regular milk or even cream)

Garlic – 5-6 cloves finely chopped (go higher or lower as per your preference)

Thyme – 3-4 sprigs

Soy – a dash

Pepper – 1/2 tsp

Salt – to taste (do check only after you add the soy)

Oil – 2 tsp

Coriander leaves – optional for garnish

Method:

Grease a nonstick pan with oil and saute the onions for 5-6 mins or till it turns lightly brown in colour.

Add the garlic now and saute for another minute before adding the soy.

Tip the mushrooms in and let them brown.

At this point add the chicken and the coconut milk.

Add a splash of water too and let the chicken cook in low heat for about 10 mins (it should be cooked by now).

Crush the thyme in along with pepper and a little salt if needed.

Garnish with coriander leaves.

Serve with noodles, rice or eat it as it is.

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