One Pot Coconut Curry Chicken Stew Recipe

INGREDIENTS:

• 2 chicken breasts, diced in bite-sized pieces
• ½ cup butter, divided
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons yellow curry powder, divided
• 1 teaspoon cumin, divided
• ¼ cup diced onion
• 2 Granny Smith apples, peeled and diced
• 3 cloves garlic, minced
• ½ teaspoon ground ginger
• 4 cups chicken stock
• 1 can coconut milk
• 1½ cups cooked white rice
• Juice of 1 lemon

INSTRUCTIONS:

1. Rub the chicken with ½-teaspoon of the curry powder, ½-teaspoon of cumin, the salt and the pepper. Make sure all of the meat is coated evenly.
2. Melt half of the butter in a Dutch oven over medium heat.
3. Add the chicken to the pan and cook it until it’s golden brown on all sides.
4. Remove the chicken and set it aside in a bowl.
5. Add the remaining butter to the pan, then cook the diced onion until it’s nearly translucent.
6. Stir in the garlic and the apples, then cook for about 4 minutes.
7. Add the chicken stock and the remaining curry powder and cumin to the Dutch oven, then stir in the ginger as well. Bring it to a gentle simmer for about 10 minutes.
8. Stir in the coconut milk, the rice and the chicken. Return it to a simmer and cook it for about ten minutes.
9. Add the lemon juice right before serving.

Source: Simple Food 365

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