This curry stew was so quick, easy (one pot!), and tasty that I had to share. I have never used skinless, boneless chicken thighs and have never cooked curry so it was a first for a few things. I cut lots of fat off the thighs. Not sure if that's normal. I cannot believe how tender the meat was! The girls even ate it (no broth from the soup as they thought it was too spicy, just chicken pieces and rice). The sweet potato mellowed the flavor a lot and just fit so nicely. I tried it before adding the coconut milk and I would have enjoyed it without, although the coconut milk gave it another layer of flavor. My husband commented how he thought curry was always spicy and this one was just fine. I got this from cookingclub.com magazine. Did I mention it only uses one pot? That is big for me :)
Coconut Curry Chicken Stew
2 T evoo
1 1/2 cups sliced halved onions
1 1/2 pounds skinless boneless chicken thighs cut into 1 inch pieces
1/4 t salt
1/4 cup carry powder (Madras is GREAT)
2 large garlic cloves, minced
3 cups cubed sweet potatoes, skinned and 1 inch cubes
14 oz chicken broth
14.5 oz coconut milk
Heat oil in large pot over medium high heat until hot. Cook onions 2 minutes or until beginning to soften, stirring occasionally. Add chicken, sprinkle with salt. Cook and stir 3 to 5 minutes or until chicken starts to brown
Add curry powder and garlic and cook and stir 1 minute. Add sweet potatoes and broth and bring to a boil. Reduce heat to low and simmer 10 to 12 minutes until potatoes are tender. Stir in coconut milk and simmer another 3 minutes.
Enjoy over rice, veggies, or just how it is. I think it's even better the next day :)
Go check out other Tempt My Tummy recipes at Blessed With Grace!