Curry Chicken Stew
Ingredients
- 1½ Tbsp canola oil, divided
- ¾ lb boneless, skinless chicken thighs, cut into bite-size pieces
- ½ tsp salt, divided
- ½ (12-oz) pkg cauliflower florets, cut into bite-size pieces
- ½ red bell pepper, chopped
- ½ Tbsp minced ginger
- 1 Tbsp curry powder
- 1½ cups coconut milk
- 1 cup low-sodium chicken broth
- 2 Tbsp chopped fresh cilantro
- ½ lime, cut into 3 wedges
Instructions
- Heat 2 tsp oil in a Dutch oven over medium heat. Sprinkle chicken with ¼ tsp salt.
- Cook chicken in hot oil 3 minutes, stirring often. Remove from pot, and set aside.
- Heat 1½ tsp oil in same pot over medium heat. Add cauliflower, bell pepper, and ginger; cook 2 minutes. Add curry powder; cook 30 seconds or until fragrant.
- Gradually stir in coconut milk and broth. Increase heat to medium-high, and bring to a simmer. Add chicken. Reduce heat, and cook 3 to 5 minutes or until slightly thickened and thoroughly heated. Stir in ¼ tsp salt.
- Top each serving with cilantro, and serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
445
|
445
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 23 | 23 |
| Protein (g) | 27 | 27 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 647 | 647 |
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