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Chicken Curry Stew

A guest recipe from Katie at Good Life Eats!
Prep Time10 minutes
Cook Time25 minutes
Servings - 6 servings

Ingredients 

  • 1 Tbsp olive or canola oil
  • 1 1/2 lb. boneless skinless chicken breasts or thighs cut into bite size pieces
  • 1 large yellow onion halved and cut into 1/3 inch wedges
  • 1 inch piece fresh ginger peeled and minced
  • 2 garlic cloves minced
  • 2 Tbsp curry powder
  • 1/4 tsp ground cumin
  • 1 cup chicken broth
  • 2 cups carrots sliced 1/3 inch thick
  • 1 lb. red skinned potatoes cut into 1 inch chunks
  • 15 oz. can light coconut milk
  • 15 oz. can diced tomatoes drained
  • salt and pepper to taste

Instructions

  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken to the pan and sprinkle with salt and pepper.
  • Cook until browned on all sides, stirring occasionally.
  • Add the onion to the pan and saut for 3-5 minutes, until slightly tender.
  • Add the ginger, garlic, curry powder, and cumin and saut for another 2 minutes.
  • Pour the broth into the pan and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor. Stir in the coconut milk and potatoes.
  • Let simmer for 5 minutes. Then add the tomatoes and carrots. Simmer until vegetables reach desired tenderness.
  • Season the stew with salt and pepper to taste, if desired.