Slovenian-Asian One-Pot Dish

This one-pot dish is a mix between curry and chicken stew.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Meat, chicken, thighs

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 spoon Mustard

  • pieces Thyme, fresh

  • 1 pod Garlic, fresh

  • 1 teaspoon Spices, paprika

  • pieces Ginger, fresh

  • 2 teaspoons Spices, curry powder

  • 1 piece Onion, raw

  • 1 piece Leek

  • pieces Cauliflower, fresh

  • pieces Broccoli, fresh

  • 1 piece Bell pepper, red, fresh

  • 5 pieces Tomato, red

  • 2 piece Carrot, fresh

  • 1 piece Small pumpkins

  • 2 piece Green, raw

  • 0.5 piece Green, tuber

  • 2 dl Alcohol, Wine, White

  • 1 pinch Spices, nutmeg, ground

  • pieces Spices, cardamom

  • pieces Soy sauce, shoyu

  • pieces Honey

  • pieces Coconut milk

  • pieces Juice, lemon

  • pieces Lemon zest, fresh

  • pieces Thyme, raw

  • 3 spoons Sour cream

  • 1 handful Peanuts, raw

Steps

  1. Wash the meat, dry it, and cut it into cubes. Chop the thyme, crush the garlic, and peel the ginger (try using the back of a spoon). Marinate the meat with salt, pepper, mustard, thyme, garlic, red paprika, ginger, and curry paste, then place it in the refrigerator.

  2. First, decide how to cut all the vegetables. Whether to cut them into sticks or cubes. I cut them into “julienne,” meaning thin sticks. First, prepare the vegetables that require special treatment. Peel the celery with a peeler, roast the bell pepper and tomato in the oven, and peel them later. Cut the zucchini into sticks and roast them in oil until golden brown. Finely chop the onion, cut the leek into sticks, as well as the carrot, potato, and celery. Break the cauliflower and broccoli into florets. Peel the roasted red bell pepper and chop it finely, lightly crush the roasted cherry tomatoes. First, lightly sauté the onions and then add all the root vegetables: in our case, the carrot and potato. Then add the celery and leek. Add the cauliflower and broccoli towards the end.

  3. Roast the marinated meat until it is a fine golden-brown color, which will give the stew flavor and color. Add the roasted meat to the pot with the vegetables. In the pan where the meat was roasted, add 2 dl of dry white wine, bring it to a boil, and pour in the vegetable stock. Add nutmeg, crushed cardamom, a few drops of soy sauce, a pinch of honey, coconut milk (250 g for 2 liters), lemon zest, chopped thyme, parsley, a few leaves of chives, and a little chopped mint. Pour the stock over the vegetables and meat.

  4. Before serving, add a tablespoon of sour cream, which can be mixed with finely chopped herbs used in the soup. You can also add a handful of roasted peanuts, crushed in a mortar along with a pinch of salt flower, and sprinkle over the dish. Optionally, squeeze a slice of lemon over it.

Nutrition Information (Per 100g)

  • Calories: 65.92 kcal
  • Fat: 3.04 g
    • Saturated Fat: 1 g
  • Carbohydrates: 4.99 g
    • Sugars: 1.73 g
  • Protein: 2.94 g
  • Fiber: 0.89 g