Curried Chicken and Vegetable Coconut Stew

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (13.5 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium carrot, sliced
• 1 medium potato, diced
• 1/2 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic, curry powder, and cumin, stirring for 1 minute until fragrant.
3. 3 Stir in coconut milk and diced tomatoes, followed by chicken broth.
4. 4 Add chicken pieces, carrot, and potato. Bring to a simmer and cook covered for 20 minutes.
5. 5 Stir in frozen peas and cook for an additional 5 minutes until vegetables are tender and chicken is cooked through.
6. 6 Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Equipment

• Large pot

Variations

• Add a touch of heat with diced jalapeños.
• Stir in spinach during the last few minutes of cooking for extra greens.

Substitutions

• Use vegetable broth and omit chicken for a vegan version.
• Substitute chicken with shrimp for a seafood twist.

Pairings

• Pairs well with a crisp Chardonnay or a cooling cucumber salad.

Nutrition

Tips

• For a vegetarian option, substitute chicken with chickpeas.
• Adjust curry powder to taste for a milder or spicier stew.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a side of jasmine rice or warm naan bread.
• A squeeze of lime adds a refreshing zing.

FAQ