I stumbled across this recipe as I was going through a stack of old magazines. I had all the ingredients on hand and since I’ve been on a serious soup/stew kick I decided to give it a try. So easy, so delicious y’all. I made mine on the stove top, but I included the slow cooker instructions too. And if you think you don’t like curry, you should try it anyway. Jason even liked it! Of course, if you don’t care about Paleo or Whole30, I think it would pair perfectly with some white rice. Because, carbs for the win! 😉 Enjoy!

Coconut Chicken Curry Stew (Whole 30, Paleo)

1 tbsp olive oil
~1 lb. skinless boneless chicken breast (or boneless, skinless thighs), cut into 1-inch pieces
3 cups chopped carrots
1 cup chopped onions
1 tsp garlic powder
1/4 tsp ground ginger
2 cups chicken stock
1 cup unsweetened light coconut milk
1 tbsp curry powder
1/4 tsp salt
1/4 cup fresh cilantro, chopped
1 tbsp fresh lemon juice

1. Heat oil in dutch oven or large saucepan over medium high heat. Add chicken and cook until lightly browned. (If using thighs, drain off any excess fat.)
2. Add carrots, onions, garlic powder, ginger, curry powder, and salt. Cook a couple minutes, until spices are fragrant. Add stock and coconut milk. Stir until combined. Reduce heat to low. Cover and simmer 1-2 hours.
3. Before serving, stir in cilantro and lemon juice.
Notes: Can also be made in slow cooker. After chicken is brown, add chicken and remaining ingredients (except cilantro and lemon juice) to slow cooker. Cook on low 6-8 hours or on high 3-4 hours. Before serving, stir in cilantro and lemon juice.
*adapted from Paleo Recipes 2017

Categories: Main Dish, Soups

One Response so far.

  1. Pam says:

    Yum! This looks really good! Gotta try it!

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