Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 cups chopped sweet potatoes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the curry powder, cumin, coriander, ginger, and cayenne pepper to the pot and stir to combine. Cook for 1-2 minutes, until fragrant.
4. Add the coconut milk, chicken broth, sweet potatoes, and bell peppers to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning chicken, then low heat for simmering stew
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 19g
Carbohydrates: 18g
Protein: 22g
Sodium: 380mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian option.
- Sweet potatoes can be substituted with butternut squash or pumpkin.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as zucchini or eggplant.
Variations:
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
- Use different types of curry powder or add additional spices such as turmeric or cinnamon for different flavor profiles.
- Add a tablespoon of honey or maple syrup for a touch of sweetness.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or naan bread for a complete meal.
- Pair with a side salad or roasted vegetables for a lighter option.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curried coconut chicken stew is a popular dish in many countries, including Thailand, India, and the Caribbean. It combines the flavors of curry powder, coconut milk, and chicken to create a hearty and flavorful stew.
Flavor profiles:
- Spicy
- Creamy
- Savory
- Sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Thai
Taste: Spicy, Savory, Tangy, Coconutty, Curry, Curry-Flavored