Curry Chicken Stew
Ingredients
- 5 Tbsp canola oil, divided
- 1½ lb boneless, skinless chicken thighs, cut into bite size pieces
- 1 tsp salt, divided
- 1 (12-oz) pkg cauliflower florets, cut into bite size pieces
- 1 red bell pepper, chopped
- 1 Tbsp minced ginger
- 2 Tbsp curry powder
- 3 cups coconut milk
- 2 cups low sodium chicken broth
- ¼ cup chopped fresh cilantro
- 1 lime, cut into 6 wedges
Instructions
- Heat 3 Tbsp oil in a Dutch oven over medium heat. Sprinkle chicken pieces with ½ tsp salt.
- Cook chicken in hot oil 3 minutes, stirring often. Remove from pan, and set aside.
- Heat 2 Tbsp oil in Dutch oven 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 ½ tsp salt.
- Top each serving with cilantro, and serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
298
|
298
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 25 | 25 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 559 | 559 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
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