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Aromatic Coconut Curry Chicken Stew with Potatoes and Spinach
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Wooden Spoon

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 4 medium Yukon gold potatoes, diced into 1-inch chunks
  • 5 cups fresh spinach leaves
  • 1 (14-ounce) can full-fat coconut milk
  • 2 cups chicken broth
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  • Add the chicken pieces along with the salt and black pepper. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
  • Sprinkle the curry powder over the chicken and stir to coat everything evenly. Cook for 1 minute more.
  • Add the diced potatoes and chicken broth. Bring the mixture to a simmer, then cover and cook for 15 minutes until the potatoes are tender.
  • Pour in the coconut milk and stir well. Simmer uncovered for 5 minutes to let the flavors blend.
  • Add the spinach leaves in batches, stirring until they wilt into the stew. Remove from heat and serve.

Notes

Taste the broth before serving and add a pinch more salt if the curry powder you used is mild. The spinach should be added only at the end so it stays bright green instead of turning dull. Leftovers thicken as they sit, so add a splash of broth or water when reheating to loosen the texture.
Course: Main Course
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon