Saturday, May 10, 2008

Minced Chicken with Vegetables

The last time we stocked the freezer we bought a ton of chicken and plenty of chicken mince. Here is a simple preparation that both, hubby and I love. the good part is that it is chockful of vegetables and is very light on the spices. Its a perfect light summer lunch, and if you make it soupy, its a wonderful comforting soup in winter.

Here's how-

500g Chicken mince
1 large onion finely chopped
1 large carrot, cubed small
8 -10 french beans, strung and cut small
1/2 cup green peas
1 large tomato, chopped fine or tomato puree
1 large potato, cubed small
Celery, chopped fine
3-4 cloves garlic
2 bay leaves
3 cardamoms
fresh cracked pepper
olive oil
mixed herbs

Heat the olive oil in a pan/wok. Saute the garlic and the onions. Add the bay leaves and cardamoms. Shake around. Don't let the onions brown or burn. Add the vegetables and stir well to mix. Cook covered for a minute. Add the minced chicken breaking up any lumps and mixing well. Cook on a high flame for 3 to 4 minutes. Add the tomato and stir well. Add salt and pepper and cook covered till the mince is cooked. Add water, about a cup full. Let it come to a boil and then simmer till the veggies are cooked through.

Remove from flame and pour into your serving bowl. Garnish with mixed dried herbs.

You can turn this into a hearty winter One-Dish meal by making it soupy and adding some macaroni or other small pasta to it.

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