Chicken Coconut Curry Stew

Chicken Coconut Curry Stew


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Chicken Coconut Curry Stew
Prepares 4 Servings

1 lb Chicken Breast or Thighs
Curry Powder, recipes below (or 2 tbsp of your favorite prepared Curry Blend)
2-4 tbsp Coconut or Olive Oil
1 Yellow or White Onion, Chopped
6 Carrots, peeled and thinly sliced
1 tsp Salt
2 cups Chicken Stock (I make my own to insure it’s gluten/sugar/yeast free)
1 can Coconut Milk
1 bunch of Cilantro, de-stemmed and chopped (if you’re lucky, delegate this task to someone else!)

Preheat Oven to 400*. Lightly oil a sheet pan, add the chicken, sprinkle both sides with salt and pepper, and roast for about 20-30 minutes. It’s usually done right when I need to add it to the pot if I throw it in the oven and then start the chopping and sautéing.

Heat a large pot over medium heat, add 2 tbsp oil, dump in the carrots and onion, and sauté about 5-10 minutes until adding the salt. When the vegetables are translucent/lightly browned (about 10 additional minutes), turn the heat down to low and add the curry powder – once the curry’s in the pot it can burn VERY easily, so stir pretty frequently and watch the heat. The goal here is to lightly toast the spices and make a curry “paste”, so if it looks pretty dry, add some more oil. (I’ve burned and tossed at least 2 batches.)

Add the chicken stock and turn the heat up to medium-high and bring to a boil. Chop the roasted chicken into bite-sized pieces, throw into the pot, and continue boiling until liquid has reduced to about 1/2 cup.

Pour in the coconut milk and toss in the cilantro, turn the heat to medium, and simmer until reduced to about half volume. Add salt to taste.

Dish up and enjoy or store in an air-tight container, refrigerated.

Seedless Curry
1/2 tbsp Granulated Garlic
1/2 tbosp Granulated Onion
1/2 tbsp Tumeric
1 tsp Cilantro, dried
1 tsp Basil, dried
1 tsp Dill Weed, dried
1 tsp Cinnamon
1/2 tsp Black Pepper
1/2 tsp Powdered Ginger
1/4 tsp Ground Clove

Combine all ingredients together thoroughly.

Seeded Curry
1/2 tbsp  Cumin Powder
1/2 tbsp Granulated Garlic
1/2 tbsp Tumeric
1 tsp Garam Masala
1 tsp Granulated Onion
1 tsp Cilantro, dried
1 tsp Basil, dried
1 tsp Dill Weed, dried
1/2 tsp Coriander
1/2 tsp Cardamom

Combine all ingredients together thoroughly.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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