Coconut Curry Chicken Stew (Ready-to-Print Version)
Tender chicken and potatoes cooked in a smooth coconut curry broth with warm spices and fresh lime.
# What You’ll Need:
→ Protein
01 -
1.25 lb boneless, skinless chicken thighs, cubed
→ Vegetables
02 -
3 medium Yukon Gold potatoes, peeled and diced into 3/4 inch cubes
03 -
1 small onion, chopped
04 -
3 cloves garlic, minced
05 -
1 tablespoon fresh ginger root, grated
→ Liquids
06 -
13.5 oz can unsweetened full-fat coconut milk
07 -
3 cups chicken broth
→ Spices & Seasonings
08 -
1.5 tablespoons curry powder
09 -
0.5 teaspoon ground turmeric
10 -
0.5 teaspoon salt
11 -
0.25 teaspoon black pepper
12 -
Juice of half a lime (optional)
→ Oils
13 -
1 to 2 tablespoons neutral cooking oil (for searing)
# Step-by-Step Guide:
01 -
Pat chicken dry and season with half of the salt and all the black pepper. Peel and dice potatoes into 3/4 inch cubes. Chop onion and mince garlic and ginger, setting them aside for quick cooking.
02 -
Heat 1 to 2 tablespoons neutral oil over medium-high heat until shimmering. Brown chicken in two batches, about 3 to 4 minutes each, until edges are lightly browned. Remove and set aside.
03 -
Add onion with a pinch of salt to the pot and cook over medium heat for about 3 minutes until translucent, scraping up any browned bits. Stir in garlic and ginger and cook for 30 seconds until fragrant, avoiding burning.
04 -
Add curry powder and turmeric and stir for 30 to 45 seconds to release their aroma. Add a teaspoon of oil if the pot seems dry to prevent the spices from scorching.
05 -
Return chicken and any accumulated juices to the pot. Add diced potatoes, coconut milk, chicken broth, and the remaining salt, stirring well to combine.
06 -
Bring to a steady simmer over medium heat, then reduce to medium-low. Cook uncovered for 20 to 25 minutes until potatoes are tender and chicken is cooked through, stirring occasionally to prevent sticking and maintain smooth coconut milk.
07 -
If using, squeeze in lime juice and taste for seasoning, adding additional salt if needed. For a thicker consistency, mash a few potato cubes against the pot edge and stir back in.
08 -
Remove from heat and let the stew rest for 5 minutes to allow flavors to meld. Serve warm, optionally over rice.
# Handy Tips:
01 -
Maintain a gentle simmer to keep coconut milk smooth and prevent separation. Balanced salting in stages enhances flavor depth. Matching size cuts ensure even cooking. This dish improves in flavor when refrigerated overnight.