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.
I was inspired to come up with a recipe using some Sweet Curry Powder that I picked up on a recent visit to Penzeys Spices. I looked through cookbooks to get inspiration and this is what I came up with.
2 lbs of skinless, boneless chicken thighs
2 tbs coconut oil or fat of choice (bacon grease would be great for this)
2 onions sliced
2 green peppers sliced
1 cup of raisins (I used Whole Foods golden raisins because they were the only ones I could find without added oils)
1 cup chicken broth (I used homemade)
1 tbs of Sweet Curry Powder
salt & pepper
green onions for garnish
Preheat oven to 375 deg F.
Heat a cast iron skillet with 1 tbs of coconut oil. Season the chicken on both sides with salt and pepper (don’t be stingy because the curry powder does not have salt in it). Add half of the chicken and cook and both sides for about 4 minutes. Transfer to a baking pan or dish, and repeat with the rest of chicken thighs adding more oil if needed.
After chicken is browned and transferred to baking pan, add onions, peppers, and raisins to the same skillet. Season with some salt and pepper.
Saute until onions start to soften, about 6-8 minutes. Cover chicken with mixture. Then add chicken broth and curry powder to skillet. Make sure to get all of the brown bits off the bottom of the skillet. Bring to a simmer and cook for about 2 minutes. Pour over chicken and veggies.
Cover with foil and bake in oven for about 30 minutes.
Remove, top with green onions, and enjoy.