This hearty stew served over cauliflower rice or jasmine rice smells heavenly especially while it is cooking. It will transport you to far away places on a rainy day or any other day. This stew will curb your hunger for something warm and savory any day of the week.
Instructions
5-6 chicken thighs
3 Tbsp. olive oil
1 cup chicken broth
1 can cream of mushroom soup
2 tsp. chicken bouillon (I used Better Than Bouillon)
4 tsp. garlic, minced
1 Tbsp. curry powder
1/4 tsp. each salt, cayenne and pepper
1 Tbsp. ginger paste or ginger powder
1 cup coconut milk
1 Tbsp. Stevia or other sweetener
1 onion, chopped
2-3 carrots, diced
2 tsp. garlic, chopped
1 green pepper, chopped
Garnishes: chutney and cilantro
Instructions
In a skillet, cook chicken in oil about 3 minutes until lightly browned. Remove and set aside.
In a bowl, combine, chicken broth, cream of chicken soup, chicken bouillon, garlic, curry powder, salt, cayenne, black pepper, ginger paste, Stevia and coconut milk. Mix well. with a whisk.
In the same pan that you cooked the chicken, sauté onions, carrots, garlic and green pepper.
Once the chicken has cooled enough to handle, debone the chicken and cut into chunks. Add the cooked chicken to the pot. Pour the curry mixture into the pan. Let simmer for 30 minutes, stirring occasionally.
Serve over rice or cauliflower rice with a spoonful of chutney and chopped cilantro.
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