Coconut Curry Chicken Stew Recipe
Author: Only From Scratch
- 3 thick cut boneless, skinless chicken breasts
- 2½ tablespoons curry powder
- 3 tablespoons olive oil
- 6 Tablespoons butter
- ¾ cup flour
- 4 cups chicken stock
- ½ cup honey
- cayenne pepper to taste
- 1 can canned, diced tomatoes (drained)
- 1 onion, diced
- 1 large red bell pepper, chopped into large chunks
- 1 large russet pepper, peeled and chopper into bite sized chunks
- ½ seeded jalapeno pepper, minced
- 1 cup coconut milk
- salt and pepper to taste
- Season chicken with salt, pepper and 1 tablespoon of curry powder
- Sear chicken in 6 quart sauce pan with olive oil until browned. Remove from pan and set aside
- Melt 6 tablespoons of butter in the same pot.
- Saute onions until softened
- Add flour
- Whisk in chicken stock and honey. Add remaining curry powder, tomatoes and cayenne pepper and simmer until thickened.
- Add vegetables and coconut milk. Cut chicken into bite sized pieces and add to pot.
- Cover and cook over medium heat until chicken is cooked and vegetables are tender.
- Serve with warm homemade flat bread.
Recipe by Only From Scratch at https://www.onlyfromscratch.com/coconut-curry-chicken-stew-recipe/
3.5.3208