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CHICKEN - Coconut, Carrot, Sweet Potato Stew
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Dish up a bowl of this tasty Asian inspired stew for dinner tonight! The Chew Recipes [Soups ~ Stews] FRESH-FROM-THE-FARM COCONUT CARROT STEW | |
3 tablespoons | olive oil |
1/3 cup | white onion, (chopped) |
3 cloves | garlic, (minced) |
1 teaspoon | cayenne pepper |
1 1/2 cup | carrots, (cut into 1 1/2 inch pieces) |
1 1/2 cup | sweet potatoes, (peeled and cut into 1 1/2 inch pieces) |
1 1/2 pounds | raw chicken, (cut into 1 1/2 inch pieces) |
1 teaspoon | ginger powder |
1/2 teaspoon | curry powder |
2 cans (13.5oz) | coconut milk |
1 1/2 Cup | chicken stock |
1 tablespoon | lemon juice |
salt | |
pepper | |
toasted coconut flakes, (to garnish) |
step-by-step directions
Place oil in a heavy pot over medium heat. Add chicken and sauté until lightly browned and cooked, about 4-5 minutes. Add onion, garlic, cayenne pepper, carrots, and sweet potatoes. Sauté for a couple minutes. Add ginger, curry powder, salt and pepper and stir to combine.
Add coconut milk and chicken stock, bring to a boil. Let simmer and cook for 20 minutes. Season with more salt and pepper to taste.
Finish with a squeeze of fresh lemon juice and a sprinkle of toasted coconut flakes. Serve warm.
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