A flavorful and hearty curried chicken stew with a perfect blend of spices, coconut milk, and tender vegetables.
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cubed. 1 large onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 2 cups chicken broth. 2 carrots, sliced. 1 potato, diced. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon cumin. Salt and pepper to taste. 2 tablespoons vegetable oil. Fresh cilantro for garnish.
Instructions: In a large pot, heat vegetable oil over medium heat. Add diced onion and minced garlic, saut until softened. Add cubed chicken thighs, cook until browned on all sides. Stir in curry powder, turmeric, and cumin, coating the chicken evenly. Pour in diced tomatoes, coconut milk, and chicken broth. Stir well. Add sliced carrots and diced potato to the pot. Season with salt and pepper to taste. Bring to a simmer. Cover and let it cook on low heat for 25-30 minutes, or until vegetables are tender and chicken is cooked through. Serve hot, garnished with fresh cilantro. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
Deniques Hamstrar
