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Monday, October 17, 2022

Chicken Curry Stew

A tasty cold weather option. 


Chicken Curry Stew

Adapted slightly from

2-2 1/2 lbs boneless, skinless chicken thighs, cut into roughly bitesize pieces
2 T olive oil
1 1/2 T curry powder
1 medium onion, diced
2 teas minced garlic
2 teas fresh thyme, or a good-sized sprig
1/2 teas paprika
1/2 c coconut milk
1 teas tomato paste
2 c chicken broth (this can be adjusted if you want more liquid)
1 lb red or yellow potatoes, scrubbed and cut in 1/2 inch pieces
12 oz carrots, sliced 
12 oz red bell pepper, cut into bitesize slices
2 T parsley (optional)

Season chicken with salt and pepper and set aside. Then heat oil over medium heat in a large pot. Saute chicken until slightly brown, about 8 minutes. Add curry powder, onions, garlic, thyme, and paprika. Stir for 5 minutes, to allow the flavors to blossom. 

Add coconut milk and tomato paste, and cook for another 2 minutes. Add the broth, then season to taste with salt and pepper. Simmer for 15 minutes. 

Add the potatoes and carrots, and cook until the vegetables are almost tender, another 10-12 minutes. Then add the pepper and cook until soft, about 5 minutes. Add parsley, if using. Adjust the liquid level if desired, then season with salt and pepper to taste. Serve and enjoy!