Coconut Chicken Curry Stew
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.
|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|
|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