Coconut Chicken Curry Stew

Serves: 4

I made this in my Instant Pot. You can cook it in a pot in the oven, or slow cooker.

Dovetailing Tip: Use the extra rice that you cooked for Meal 1 to serve this delicious stew over.

Prep Time:
Cook Time:
Total Time:


1 tablespoon Coconut Oil
1 pound skinless, boneless chicken thigh, cut into 1" pieces
3 cups chopped carrots
2 cups chopped onions
2 small chopped fresh zucchini
6 cloves garlic
1 tablespoon grated fresh ginger root
2 cups chicken broth
1 (14 1/2-ounce) can full fat coconut milk
2 teaspoons curry powder
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/4 cup snipped cilantro
4 cups cooked white or brown rice, heated


1. In an Instant pot, add coconut oil and heat pot on meat setting. Add chicken and brown, stiring frequently, about 6 minutes. Add the remaining ingredients, except for the cilantro and brown rice. If using a slow cooker, brown chicken in skillet. Add ingredients to slow cooker.

2. Add lid, seal and cook for 3-4 hours on high.

3. Serve over hot brown rice and sprinkle with snipped cilantro.

Source: Rose Turnbow

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