Curried Chicken and Potato Stew
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 3 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons curry powder
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 (14 oz) can coconut milk
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
- Add the chicken pieces and cook until lightly browned on all sides.
- Stir in the curry powder and cook for one minute to toast the spices.
- Add the potatoes, carrots, parsnips, and chicken broth. Bring the mixture to a boil.
- Reduce the heat, cover, and simmer for 25 minutes until the vegetables are tender.
- Stir in the coconut milk and simmer uncovered for 5 more minutes. Season with salt and black pepper.
- Ladle into bowls and top with chopped cilantro before serving.
Notes
The parsnips and carrots release enough sweetness during simmering to mellow the curry, so taste before adding extra salt. Leftovers thicken nicely in the fridge and reheat well with a splash of broth. If you prefer a thicker stew, mash a few potato pieces against the side of the pot before adding the coconut milk.
Course: Main Course
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife