Chicken Curry Stew

Chicken Curry Stew

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This pot of Caribbean comfort food seasoned with hot curry and Scotch bonnet peppers definitely turns it up a notch.

  • 2 1/4 Pounds Boneless Chicken Breasts & Thighs (Diced)
  • 1 Tablespoon Vinegar
  • 3 1/2 Cups Water (Divided)
  • 1/2 Cup Hot Curry Powder
  • 1/2 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 2 Teaspoons Kosher Salt
  • 1/4 Cup Olive Oil
  • 1 Large Potato (Diced)
  • 1 Onion (Sliced)
  • 4 Scotch Bonnet Peppers (Sliced)
  • 2 Cups Baby Carrots
  • 2 Cups Coconut Milk
  1. Wash diced chicken with vinegar and 1/2 cup water. Place damp chicken aside in large-size bowl.
  2. In small-size bowl combine curry, onion powder, garlic powder, and kosher salt. Reserve 2 tablespoons of mixture. Add remaining curry mixture to bowl of chicken and rub into meat.
  3. In large-size skillet over a medium-high heat add olive oil and reserved curry mixture. Cook 3 minutes until spices brown. Add chicken and brown on both sides. Add water, potatoes, onions, peppers, and carrots. Stir in coconut milk. Cover and simmer 50 minutes. Stir occasionally.
  4. Ladle into individual bowls and serve.
  5. Serves 4
  6. Prep Time: 25 Minutes Cook Time: 60 Minutes Total Time: 85 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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