While on vacation a few years ago, I discovered a wonderful chicken stew at a resort hotel I was staying at. When I returned home, I found the recipe, and it became a go to dish on wintry evenings. However, the base of the stew was a roux – basically a mix of flour and butter as a thickening agent. In my Paleo-tized version, I used sweet potato to thicken the broth, pureed, halfway through the cooking process. Since Kyle and I are currently doing the Whole30 this month, honey is a no no for me. If you eat honey – use it – the bit of sweetness rounds out the spiciness of this wonderful stew.
Coconut Curry Chicken Stew
1 whole chicken, in pieces, skin removed
3 Tbs Curry Powder
4 Cups chicken broth
1 Can chopped tomatoes (I like fire roasted), drained
2 Sweet potatoes, cubed (about 2 cups)
1 Dash of cayenne pepper
1 Can coconut milk
1 Cup diced red pepper
1 Medium sweet onion, diced
½ Jalapeno, seeds removed, finely diced
½ Cup honey (optional)
¼ Cup cilantro, chopped
Salt and Pepper
Generously coat chicken pieces with salt, pepper, and 1 Tbs curry powder.
In a large, heavy bottom stock pot or dutch oven, heat olive oil over medium high heat. Brown chicken well (in batches if necessary), remove and set aside.
In the same pot, add broth, tomatoes, half of the sweet potato and the cayenne. Bring to a boil and simmer uncovered for about 10 minutes, or until potatoes are soft. Remove from heat and using an immersion blender, puree until smooth*.
Add coconut milk, pepper, onion, jalapeno, chicken and honey (if using) and simmer on medium low for 45 minutes.Remove chicken, shred the meat off the bone and discard bones. Return shredded chicken to pot, and stir.
Add ½ Tsp salt, or to taste. Garnish with cilantro.
*If you do not have an immersion blender, you can certainly use a regular blender, working in batches.
Enjoy! – Elizabeth