Chicken Curry Stew

It’s been a month of Sundays since I posted anything that wasn’t directly related to the podcast, and I apologize for that. I’ve been struggling with stress and depression for the last few months, and I’m trying to dig myself out of it.

One thing I’m trying to start doing is eating healthier. So this weekend, I did a grocery trip in anticipation of some meal planning. Last night, I made this AMAZING chicken stew with curry notes that will serve as my lunch for the rest of the week. I have to tell you guys, I was drooling over this as I was cooking it – and I thank the plethora of cooking videos on my facebook feed for improving my technique somewhat. I had to hold myself back from eating any last night! I had some for lunch today, and felt I had to share, because it was just THAT good. It’s also a good way to sneak some vegetables onto your family’s plates!

I thought about doing this stew in the Instant Pot, but I don’t think it would have attained the depth of flavor it got in the enamelled cast-iron pot. I think this would also make excellent filling for a pot pie, if you like that sort of thing! If I have any left at the end of the week, I may attempt that with some refrigerator crescent roll dough. Without further ado, here’s the recipe! (Note: You don’t have to thaw the frozen vegetables before tossing them in, and while I used fresh turmeric root, you could just use 1 tsp of powdered instead.)

Chicken Curry Stew

1 Tbsp olive oil
3 chicken breasts, chopped into bite-sized pieces
1/2 tsp salt
1 large onion, chopped coarsely
1 Tbsp ginger paste, or 1″ knob, peeled and diced finely
1 Tbsp garlic paste (or 1 Tbsp chopped garlic, or 2 cloves garlic)
1 large sweet potato, diced
1 pkg frozen spinach
1 pkg frozen okra, chopped (or 3 cups fresh okra, chopped)
1 3-inch piece turmeric root, peeled and thinly sliced (or 1 tsp dried turmeric)
1/2 tsp cumin
1/2 tsp cayenne pepper
1 quart vegetable cocktail
1 can coconut cream or coconut milk

In large enamelled cast-iron pot, or your favourite stock pot, heat oil. Add chopped chicken and salt, and cook until no longer pink, about 5 minutes. Add chopped onion, stir until translucent, another 5 minutes. Add garlic, ginger, and sweet potatoes. Stir frequently, and cook until potatoes begin to soften, about 15 minutes. Add spinach, okra, turmeric, cumin and cayenne. Continue cooking approximately 20 minutes, stirring occasionally, until potatoes are soft and frozen vegetables have thawed.

Add vegetable cocktail and simmer uncovered 30-60 minutes, stirring occasionally. Bring to a boil, then stir in coconut cream. Serve over rice or quinoa as soon as the coconut cream is completely incorporated.

This stew will serve 6-8 people.

A note about fresh turmeric: It may look a little off-putting in the store (it looks like big, juicy worms, to be honest), the difference in flavor between fresh and powdered is unbelievable. If you can get fresh, then buy it, and put it in EVERYTHING. (Turmeric has numerous proven health benefits, and the flavor is pleasant and goes with just about anything.)

images

I’ll add a picture of the stew tonight when I get home – I didn’t photograph anything while I was cooking, and I ate my lunch too quickly to think of taking pictures 😉

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