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Name: Coconut chicken curry stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1b. cut up chicken breast or thigh or whole chicken pieces; 2-3 Russet potatoes cut into 3/4 inch chunks; 2+ tablespoons Curry powder; 1/2-1 teaspoon Cayenne or red pepper flakes; 2 shallots - diced; 5 cloves minced garlic; 1-2 inches ginger- grated; 1/2+ cup Chicken Stock; 1 can coconut milk; 1-2 tablespoon fish sauce; 1/2 teaspoon sugar (optional); lemongrass (optional); Cilantro (optional); 3 carrots chopped; lime juice to taste

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INGREDIENTS

1 1b. cut up chicken breast or thigh ; or whole chicken pieces
2-3 Russet potatoes ; cut into 3/4 inch chunks
2+ tablespoons Curry powder
1/2-1 teaspoon Cayenne or red pepper flakes
2 shallots - diced
5 cloves minced garlic
1-2 inches ginger- grated
1/2+ cup Chicken Stock
1 can coconut milk
1-2 tablespoon fish sauce
1/2 teaspoon sugar (optional)
lemongrass (optional)
Cilantro (optional)
3 carrots chopped
lime juice to taste

Servings

INSTRUCTIONS

Preheat oven to 350 degrees (if using oven method).

Place a wok or large frying pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.

Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.

Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.

Add remaining stock plus ketchup/tomato puree, stirring well to combine. Finally, add the coconut milk, fish sauce, sugar, cinnamon stick and kaffir lime leaves (if using).

Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked. OR transfer curry to a large covered casserole dish and bake 1 hour at 350 degrees. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from becoming tender).

When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.

Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice, and ENJOY!

OR add all ingredients together and simmer on stovetop til done.

NOTES

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Coconut chicken curry stew

1 1b. cut up chicken breast or thigh or whole chicken pieces
2-3 Russet potatoes cut into 3/4 inch chunks
2+ tablespoons Curry powder
1/2-1 teaspoon Cayenne or red pepper flakes
2 shallots - diced
5 cloves minced garlic
1-2 inches ginger- grated
1/2+ cup Chicken Stock
1 can coconut milk
1-2 tablespoon fish sauce
1/2 teaspoon sugar (optional)
 lemongrass (optional)
 Cilantro (optional)
3 carrots chopped
 lime juice to taste

Preheat oven to 350 degrees (if using oven method).
Place a wok or large frying pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.
Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
Add remaining stock plus ketchup/tomato puree, stirring well to combine. Finally, add the coconut milk, fish sauce, sugar, cinnamon stick and kaffir lime leaves (if using).
Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked. OR transfer curry to a large covered casserole dish and bake 1 hour at 350 degrees. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from becoming tender).
When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice, and ENJOY!

OR add all ingredients together and simmer on stovetop  til done.

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Nutrition

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Serving Size: 1 Serving (960g)
Recipe Makes: Servings

Calories: 1208
Calories from Fat: 1005 (83%)

Amt Per Serving		% DV

	Total Fat 111.7g	149 %
	Saturated Fat 98.1g	491 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 202.5mg		7 %
Potassium 2145mg		56 %
Total Carbohydrate 64.1g		19 %
	Dietary Fiber 12.1g	49 %
	Sugars, other 51.9g
Protein 16.3g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1208

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