Sunday, February 28, 2010

Coconut Curry Chicken Stew

Holy Moly! (How do you even spell that?) This was a STINKIN' GOOD SOUP! I found it in the Cooking Club of America Magazine. It didn't have a picture- it is hard for me to get past that, but I thought it sounded pretty good, so I gave it a try and I am so glad I did! I was blown away! My hubby is not such a big sweet potato fan, but he loves curry, and curry has such a strong over powering flavor that it totally masked the sweet-potato (which I love) so we were both happy! Even my girls liked this one! I thought the cilantro and the coconut milk were brilliant, making it so fresh and creamy! LOVED IT! Try this one! No- seriously... TRY IT! So good!

Coconut Curry Chicken Stew

2 tablespoons canola oil

1 1/2 cups sliced halved onion

1 1/4 lb. boneless skinless chicken thighs, cut into 1-inch pieces (Took a little short cut and just used a can of chicken- saved a lot of time and still tasted great. Be sure to include the broth! :)

1/4 teaspoon salt

1/4 cup curry powder, preferably Madras (I used some of the powder, but I also used a curry cube used to make the sauces- you find them in the Asian section. I think it enhanced it.)

2 large garlic cloves, minced

3 cups cubed sweet potatoes (1 inch) (about 1 1/2 medium sweet potatoes)* (sweet potatoes or yams? I know they are different, but is it ok to use them interchangeably? I did.)

1 (14-oz.) can lower-sodium chicken broth

1 (14.5-oz.) can light coconut milk

4 tablespoons chopped cilantro, divided

1. Heat oil in large pot over medium-high heat until hot. Cook onion 2 minutes or until it begins to soften, stirring occasionally. Add chicken; sprinkle with salt. Cook and stir 3 to 5 minutes or until chicken begins to brown.

2. Add curry powder and garlic; cook and stir 1 minute. Add sweet potatoes and broth; bring to a boil. Reduce heat to medium-low to low; simmer 10 to 12 minutes or until sweet potatoes are tender and chicken is no longer pink in center.

3. Stir in coconut milk and 2 tablespoons of the cilantro; simmer 3 to 5 minutes or until heated through. Sprinkle with remaining 2 tablespoons cilantro.

TIP *Look for deep orange-colored sweet potatoes, often labeled as yams.

4 (about 1 1/2-cup) servings

PER SERVING: 445 calories, 23 g total fat (7 g saturated fat), 34 g protein, 26.5 g carbohydrate, 85 mg cholesterol, 510 mg sodium, 3.5 g fiber

Posted by Picasa


jess and seth said...

This sounds so good! Lou, do you know how happy Seth would be if I could cook like you? The poor guy . . . "spaghetti again, eh?" I think if you cooked for our family for a month, they would find they actually like some things the didn't think they liked before. *sigh*

I do want to give this one a try--I love the idea of a hint of coconut in a soup, and I love sweet potatoes!

Keri said...

I'm still drooling! Thanks for the recipe.