Chicken Curry Stew

Here is an easy, tasty chicken stew recipe that is sure to please any curry lover. I used fresh vegetables, but frozen would work as well.


  • 2lbs chicken thighs, cut into bite size pieces
  • 1 tbs coconut oil
  • salt and pepper to taste
  • 1 cup broccoli florets
  • 2 stalks of celery, cut into 1/2” pieces
  • 1 onion, chopped
  • 2 carrots, peeled and cut into 1/2” pieces
  • 4 oz of mushrooms, cleaned and chopped
  • 1 can of coconut milk
  • 2 cups of chicken broth, homemade if possible
  • 2 tbs of sweet curry spices, I used Penzeys Spices Sweet Curry Powder
  • salt and pepper to taste
  • fresh basil to top


  • In a dutch oven or large pot, heat to medium-high heat and add coconut oil. Sprinkle chicken thighs with a generous amount of salt and pepper. (The curry power I used is salt free, so go easy on the salt if your spices already have some and if your chicken broth is not homemade.) Add chicken thighs to pot and let brown for about 4 minutes. Rotate to opposite side and allow to cook for another 3 to 4 minutes.
  • Remove chicken and set aside.
  • Add in onion and saute for approximately 5 minutes, until they start to become transparent. Now add in rest of vegetables and saute for another 5 minutes. 
  • Add chicken back into pot along with coconut milk, chicken broth and curry spices. Allow everything to come to a simmer. Reduce heat to medium-low and simmer for about 30 minutes, until the stew becomes nice and thick. 
  • Serve with some fresh basil.

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