Coconut-Curry Chicken Stew

By carvalhohm

Ingredients

• 2 Tbsp olive oil
• 1 cup onions, chopped
• 3 garlic cloves, minced
• 2 stalks lemongrass (or the rind of a lemon), cut into 3" pieces
• 2 tsp ginger, grated
• 2 Tbsp + 1 tsp curry
• 1/2 tsp ground black pepper
• 1/2 tsp red pepper flakes, or to taste
• 1 (13.66-oz) can light coconut milk
• 1 Tbsp sugar
• 2-1/2 lbs boneless skinless chicken breasts, cut into 3/4" pieces
• Salt, to taste
• 1/3 cup cilantro, chopped, loosely packed
• 2 –3 cups cooked white rice (optional, for serving)
• 1/3 cup toasted coconut (optional garnish)

Details

Servings 8
Adapted from community.qvc.com

Preparation

Step 1

Heat the olive oil over medium heat in a 5-qt stockpot(or select the stovetop setting on your Ninja Cooking System). Add the onions, garlic, lemongrass (or lemon), and ginger and cook until the onion is translucent.

Stir in the curry, black pepper, red pepper flakes, coconut milk, and sugar.

Add chicken pieces and cook for 10–12 minutes, or until the chicken is completely cooked. Add the cilantro and stir until completely incorporated.

Serve over white rice, if desired, and garnish with the toasted coconut