Coconut Chicken Curry Stew
Serves: 4
Prep Time:
Cook Time:
Total Time:
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:
Ingredients:
| 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 |
Directions:
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
