Chicken Curry Stew

By carvalhohm

Ingredients

• 1 tablespoon olive or canola oil
• 1 1/2 lb chicken – boneless skinless breasts or thighs, cut into bite sized chunks
• 1 large yellow onion, halved and cut into 1/3 inch wedges
• 1 inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1-2 tablespoons curry powder, adjust for heat preferences
• 1/4 teaspoon ground cumin
• 8 ounces chicken broth
• 2 cups carrots, sliced 1/3 inch thick
• 2 1/2 cups red skinned potatoes, cut into 1 inch chunks
• 1 – 14 ounce can light coconut milk
• 20 ounces canned diced tomatoes, drained but not rinsed
• salt and pepper, to taste

Details

Adapted from 5dollardinners.com

Preparation

Step 1

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken to the pan and sprinkle with salt and pepper. Cook until browned on all sides, stirring occasionally. Add the onion to the pan and sauté for 3-5 minutes, until slightly tender. Add the ginger, garlic, curry powder, and cumin and sauté for another 2 minutes.

Pour the broth into the pan and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor. Stir in the coconut milk and potatoes. Let simmer for 5 minutes. Then add the tomatoes and carrots. Simmer until vegetables reach desired tenderness. Season the stew with salt and pepper to taste, if desired.

Katie’s Notes: I prefer 2 Tablespoons curry powder, but if you’re worried about heat just start with 1 Tablespoon and taste it at the end of cooking. You can always stir in more, but you can’t take any out. That way the kids can have a milder version while mom and dad get the full flavor of curry in their portion.