This recipe has pulled chicken, eggplant, tomatoes, and butternut squash with a curried kick.
It was a hit!
What You'll Need:
- Large, heavy-bottomed pot with lid
- 2 Medium-sized pots
- 2 chicken breasts
- 3 plum tomatoes
- 1 peeled butternut squash, cut into bite-size pieces
- 1 large red pepper, seeded and thinly sliced
- 1 large white onion
- 2 cloves fresh garlic
- 1 small firm eggplant, diced into bite-size pieces
- 2 tablespoons of your favourite curry powder - I love The Silk Road Spice Merchant's Madras Curry Powder. It has such a lovely and non-overpowering taste.
- 1 tablespoon chile powder
- 1 cup chicken stock
What You'll Do: Pulled Chicken
- Fill one of your medium-sized pots half-way up with water to boil
- When the water is boiling add in your two chicken breasts
- Boil for 30 minutes
- Drain the water and let cool
- Shred the chicken and place in a bowl until you are ready to combine into your stew
What You'll Do: Stewed Tomatoes
- Cut an 'X' into the end of your tomato, so when the tomatoes are soft, you can easily peel the skin off
- Fill one of your medium-sized pots half-way with water to boil
- Add in your tomatoes and let boil gently for twenty minutes
- Immediately remove the boiled tomatoes and place into a bowl of ice water
- Let cool. Once cooled, the skins will easily peel away
- Peel the skins and dice
What You'll Do: Butternut Squash
- Pre-heat your oven to 200F (375C)
- Line a baking tray with tinfoil
- Peel, remove seeds and chop your squash into bite-sized pieces
- Bake for 15 minutes, you want the squash soft, but not mushy or it will fall apart in the stew
What You'll Do: Stew Assembly!
- Ideally as your chicken and tomatoes are boiling and your squash is in the oven, you will want to chop your onion and red peppers
- In your heavy-bottomed pot, add in your onions and peppers
- Crush your garlic and add into the pot
- Add in enough water to just cover
- Gently boil until soft
- When soft, dice your eggplant and add into the pan
- Pour in your chicken stock
- By now, your chicken and tomatoes should be ready to add into the pot
- Cover in your curry powder and shake in your chile pepper
- When the mix looks nice and thick and the stock has boiled down into the mix, add in your squash
- Gently stir until everything looks soft
- That's it! Enjoy!
The STEWART SCORE:
Appearance: 2
Taste: 2
Ease: 1 (it is not a quick recipe - you will need a good couple of hours to make)
