Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.