Chicken Thighs in Creamy Sauce and Vegetables
Prep Time
35 minutes
Porties
Serveert 4
Niveau
Easy
Craving something creamy, spicy, and downright delicious? This chicken stew has it all—juicy chicken, tender veggies, and a rich, velvety sauce that’ll make you want to lick the plate (no judgment here!).
Ingrediënten
Marinate the chicken thighs overnight in the spice mix (garlic powder, turmeric, coriander powder, cinnamon, cayenne pepper, salt) with a tablespoon of olive oil.
Cut the carrot and potatoes into equally small pieces so they cook evenly.
Add salt to taste.
This dish is delicious with rice, couscous, or a piece of crispy bread to dip into the sauce.
It’s nice to serve something fresh alongside it, such as a simple salad with lemon dressing or a yogurt sauce with mint.
Craving something creamy, spicy, and downright delicious? This chicken stew has it all—juicy chicken, tender veggies, and a rich, velvety sauce that’ll make you want to lick the plate (no judgment here!).
Stappenplan
1 Wash and cut the chicken thighs into cubes. Peel and chop the onion. Peel the carrot and potatoes, then cut them into small cubes. Finely chop the parsley. |
2 Heat the butter and olive oil in a frying pan over medium heat. Add the chicken thighs along with the garlic powder, turmeric powder, coriander powder, cinnamon powder, cayenne powder, salt, and bay leaves. Sauté for 5-6 minutes. |
3 Add the onion, carrot, potatoes, and parsley to the pan. Stir well and let it cook for a minute. |
4 Add the tomato paste and 300 ml of water. Increase the heat and bring to a boil. Then, lower the heat, cover the pan, and let it simmer for 15-20 minutes. |
5 In a small bowl, mix 25 ml of water with the cornstarch until smooth. |
6 Pour the cornstarch mixture, sweet soy sauce, and heavy cream into the pan. Stir well and let it cook for 5-7 minutes over medium heat, or until the sauce has thickened. |
