Chicken & Snow Pea CasseroleCategory: Mains
By: Vicki Younger
This healthy casserole is quick and easy to prepare, and full of flavour. Serve on a bed of jasmine rice. Serves 4.
- 400g breast chicken, cut into chunks
- olive oil
- 1 tspn cumin seed, ground
- 1 tspn coriander seed, ground
- 500ml chicken or vegetable stock
- 200g carrot, cut into chunks
- 200g zucchini (courgette), cut into chunks
- 100g celery, sliced
- 2 tblspns cornflour
- 2 tblspns water
- 100g snow peas
- 5 spring onions, sliced
- cracked black pepper, sea salt
Heat a large pan or wok to moderately hot and add chicken pieces and olive oil.
Stir fry to seal and lightly brown the chicken in batches (approx. 3 mins).
Add spices and stir fry until aromatic.
Add stock, bring to boil, then reduce heat and simmer for 10-15 mins.
Add carrots, zucchini and celery to meat and simmer a further 10 mins.
Reduce heat to low and add combined cornflour and water and stir through mixture.
Add snow peas and onions, cracked black pepper and salt to taste and cook a further 5-8 mins, stirring continuously.
Note: for even more flavour, add 1 tablespoon of mango chutney and 1 tspn chilli paste to the sauce, or add some grated fresh ginger to the other spices. Or add the zest and juice of a lemon for another variation.