Coconut Curry Chicken Stew

Name: Coconut Curry Chicken Stew
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4
Cuisine: Caribbean
Ingredients: 3 - 3 ½ pound chicken thighs or legs; ¼ olive oil; 1 ½ teaspoon seasoned salt; 1 onion diced; 1 red bell pepper diced; 1 Scotch Bonnet Pepper, diced; 2 tsp curry powder, for the chicken; 3 tbsp curry powder, for the stew; 1 tsp cumin; 1 tsp of ground ginger; 1/2 tsp of ground cinnamon; 1 teaspoon tomato paste; ½ cup coconut milk; 2 cups or more chicken broth /water; ½ teaspoon smoked paprika; 2 sprigs thyme; 1 bay leaf; 1-teaspoon white pepper (optional); Salt to taste; Black pepper to taste

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Sometimes I get into these moods where I’ll really begin to crave a dish that I’ve had in the past, but don’t really know how to make. It’s starts out small… just a thought, but sooner than later the thought grows into an obsession and before you know; it’s all I can think about. That’s what happened to me this week with this Coconut Curry Chicken Stew.

All week I had been craving Caribbean food. I knew I wanted curry and rice but to be honest I just didn’t feel like cooking. When Sunday hit and the hankering was still going strong; I knew I had to suck it up and get in the kitchen to satisfy my cravings.

You guys know cooking is my life, but lately I’ve been a little uninspired as “the dungeon” (yes, that’s what I call my kitchen) seems to just be getting darker and darker. My kitchen is tucked away in the back of my apartment with little to no natural sunlight, and finding the motivation to cook can be a little difficult at times. That being said… nothing was going to stop me from making this curry!

Now, let’s talk curry…

What I love about this dish is that it’s made all in one pot and is bursting with flavor. It’s super easy to make, and it’s one of those dishes where you can adjust the flavor and spices based on your comfort level. This recipe works well with both red curry and yellow Indian curry.

What’s the difference?

First let me just start off by saying that I had no idea until doing some research that curry wasn’t just one spice. It’s actually a blend of spices and flavors (coriander, tumeric, cumin, fenugreek, and chili peppers). Now that your armed with that little tidbit of knowledge; it all makes sense why sometimes you’ll like the way one curry powder tastes and hate the way another one tastes. My advice is to take time playing around and getting to know your spices. Learn your heat level. Find out what you do and don’t like, and from there you will get more comfortable cooking with spices. If you like heat go with the red curry powder. One of my favorites is the Sadaf Curry Powder Hot. If you don’t like too much heat then going with the yellow Indian curry is your best bet.

This stew is the perfect balance of flavors and spices with an underlying sweetness and creaminess thanks to the addition of coconut milk. Serve it with Caribbean Rice and Peas <—click for my recipe or with some roti or naan bread!

-xX Evi

Coconut Curry Chicken Stew

Yield: 4-5

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Coconut Curry Chicken Stew- A one pot meal bursting with flavor and spices that will leaving you wanting more and more!

Ingredients

3 - 3 ½ pound chicken thighs or legs
¼ olive oil
1 ½ teaspoon seasoned salt
1 onion diced
1 red bell pepper diced
1 Scotch Bonnet Pepper, diced
2 tsp curry powder, for the chicken
3 tbsp curry powder, for the stew
1 tsp cumin
1 tsp of ground ginger
1/2 tsp of ground cinnamon
1 teaspoon tomato paste
½ cup coconut milk
2 cups or more chicken broth /water
½ teaspoon smoked paprika
2 sprigs thyme
1 bay leaf
1-teaspoon white pepper (optional)
Salt to taste
Black pepper to taste

Instructions

Season chicken with seasoned salt, black pepper, and curry powder. Toss in the diced red bell pepper, scotch bonnet pepper, garlic, and onions and combine. Cover with plastic wrap and let it marinate in the fridge for at least 30 minutes or overnight.
In a large pot, heat olive oil over medium to high heat. Add in 3 tsbp of curry powder, cumin, and ground ginger and cook for 6-10 minutes until brow in color***
Add the chicken to the pot and let brown for 2 minutes on each side.
Pour the coconut milk and water into the pot with the chicken, and reduce the heat down to medium to bring to a simmer. Add in the tomato paste, ground cinnamon paprika, thyme, bay leaf, and salt and pepper to taste.
Stir together, cover, and let it continue to cook for 45 minutes to 1 hour.
Serve immediately with rice and beans or roti.

Notes

While cooking the curry, ginger, and cumin in olive oil it is important to do so for at least 10 minutes so you do not taste any raw curry while eating the stew. The oil will smoke which is fine as long as your seasonings aren't burning. Pay close attention!