Curried Chicken Stew
Servings
4Serving size
2 1/2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 4 Medium stalk Celery, raw (diced) |
| 2 large Carrots, raw (peeled and diced) |
| 16 ounces Boneless, skinless chicken thighs (cubed) |
| 2 tsp. Curry powder |
| 1 tsp. Garam masala |
| 1/2 lime yields Lime juice, raw |
| 2 cups No salt added vegetable stock |
| 1 cup Lite Coconut Milk |
| 1 cup Water |
| 1 tsp.. Honey |
| 1/4 tsp. Salt |
| 1 pound Red potatoes (cut into 1 inch cubes) |
| 1 cup Frozen peas (thawed) |
Instructions
Place the oil in a large sauce pan over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the celery and carrots. Cook for about 3 minutes. Stir frequently.
Add the chicken and cook for about 5 minutes. Stir frequently.
Add the curry powder, garam masala, lime juice, vegetable stock, coconut milk, water, honey, salt, and potatoes.
Stir.
Cover and place in the oven.
Cook for about 45 minutes. Stir occasionally.
Add the peas, stir, and return to the oven to cook for another 10 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Using waxy potatoes like the Yukon Gold or red potatoes makes sense because unlike a russet or Idaho potato, they won’t fragment into small bits as they cook. You can add a bit of cayenne pepper or a serrano chili pepper to spice up your dish.