British style chicken curry stew with coconut, carrots and peas. I add in fresh cilantro and lime at the end for a pop of fresh flavor.
2 tablespoons curry powder, divided
3/4 teaspoon salt, divided
1 ½ pounds boneless, skinless chicken breast, cut into bite-sized cubes
2 tablespoons coconut oil or canola oil, divided
1 large yellow onion, chopped
1 tablespoon chopped garlic
1 14-ounce can “lite” coconut milk
1 14-ounce can reduced sodium chicken broth
4 cups gold potatoes cut into 1-inch chunks, about 1 pound 4 ounces
1 cup sliced carrots
½ cup chopped celery
¾ cup frozen peas
¼ cup chopped cilantro
1 tablespoon brown sugar
Sprinkle 1 teaspoon curry powder and ¼ teaspoon salt over the chicken and toss to coat.
Heat 1 tablespoon coconut or canola oil in a large Dutch oven or Soup pot over medium high heat.
Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes.
Transfer the chicken to a plate. It will continue cooking in a later step.
Heat the remaining 1 tablespoon oil in the pot and add the onion and garlic.
Cook, stirring often until the onions are starting to soften, 3 to 4 minutes.
Stir in the remaining 1 tablespoons plus 2 teaspoons curry and cook, stirring until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining ½ teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
Stir in the chicken and peas, increase heat to high, and continue cooking until the chicken is cooked through, about 5 minutes longer.
Stir in cilantro and brown sugar.yield 6 servings, about 1 ½ cups each.