Chicken Curry & Coconut Milk Stew

May 6, 2017

When one thinks of chicken breast, it's easy to imagine a boring, bland, dry piece of chicken. But that's probably because it has been overcooked or flavors were not used to it's full potential. Chicken breast is one of my favorite proteins to cook with. Lean yet versatile and can be complimented with any side dish or toppings.

 

I have been wanting to expand my spice rack and decided to add my new best friend - Curry Powder. There is something special about curry powder. It enhances your palate, creates a warm aroma and also characterizes a natural fat burning agent. Sounds like a WIN-WIN to me.

 

I will be honest and say whenever I decide to cook a meal, I have no game plan nor do I follow a recipe. I basically wing it, estimate but I jot things down for you guys to try it if it's a thumbs up! 

Chicken Curry with Coconut Milk Stew

 

Ingredients

 

3.5 lbs chicken breast, thin filets

3 small yellow potatoes, diced

2 carrots, diced

1/2 yellow onion, diced

6 stems of kale, chopped

5.46 oz canned coconut milk, unsweetened (I used Thai Kitchen)

1/2 cup bone broth

1 TBS minced garlic

1 TBS curry powder

1 tsp sea salt

1/2 tsp black pepper

1 tsp cumin powder

1 tsp smoked paprika

1 TBS basil leaves

1/4 cup olive oil 

 

Directions

 

Wash and dry the chicken and filet them but keeping the width. Season chicken breast both sides with spices and 1/8 cup of olive oil. The chicken is best cooked on a cast-iron skillet or on the grill. (I cooked mine on the cast iron skillet and turned off perfect - moist in the center with a smoky texture). Cook on the pan for about 7-8 minutes on each side then leave aside untouched.

*This will continue the cooking process as well as keeping the moisture inside*

 

In another pot, you can start cooking the veggies. Heat and layer the remaining olive oil to pot. Add potatoes, onions and carrots and season as desired. Then add garlic, kale with the bone broth and mix well. Once you see the potatoes have slightly softened, add the coconut milk, mix well and cover to a simmer.

 

Once the chicken has slightly cooled, slice and reveal it's juicy goodness. 

Dish complete!

 

Enjoy!

Elaine

 

 

 

 

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