Coconut Curry Chicken Stew Recipe
  • 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
  1. Season chicken with salt, pepper and 1 tablespoon of curry powder
  2. Sear chicken in 6 quart sauce pan with olive oil until browned. Remove from pan and set aside
  3. Melt 6 tablespoons of butter in the same pot.
  4. Saute onions until softened
  5. Add flour
  6. Whisk in chicken stock and honey. Add remaining curry powder, tomatoes and cayenne pepper and simmer until thickened.
  7. Add vegetables and coconut milk. Cut chicken into bite sized pieces and add to pot.
  8. Cover and cook over medium heat until chicken is cooked and vegetables are tender.
  9. Serve with warm homemade flat bread.
Recipe by Only From Scratch at