So My friend Andrea gave me this recipe and now that it’s getting to be chillier out, this had to be on the menu. Unfortunately for me, my sump pump #2 decided to be a total bitch during my prep work. Fifty dollars, one trip to Menard’s (I know!  No project ever only takes a single trip to the hardware store, right?) and several hours later I got back to making this. 

4 Bone-in Chicken Breasts (skin on too!)
3 Carrots, peeled and chunked
1 Green Pepper, chunked
1 Jalapeno, seeded
2 Sweet Potatoes, peeled and cubed
1 Small to Medium Onion, chunked
1 Cup Peas
3 TBSP Flour, Heaping
4 Cups Chicken Stock
2 tsp Garlic Powder
2 tsp Curry Powder
1 tsp Soy Sauce
Salt and Pepper to taste
1 Cup Unsweetened Coconut Milk
Olive Oil for sauteeing

In a large soup pot, add in some olive oil (2TBSP) and heat over medium heat. Lightly sprinkle the chicken breasts with some salt and pepper. Add to the pot and gently brown on each side, about 2 minutes per side.  Depending on the size of your pot, you may want to dig out your poultry shears and cut each breast in half.  This will also help them to cook faster as well. Once they’re lightly browned, transfer them to a platter and set aside. Add in all of the veggies except for the peas.  Sautee for about 3 minutes then seasoning with all of the seasonings, including the soy sauce. Cook for about another 3 minutes. Add in the flour and stir, cook for about 2-3 minutes.  Slowly add in the chicken stock and stir, making sure to scrape up any brown bits on the bottom of the pan.  Once all the stock is added, place chicken breasts and any juices that collected on the platter into the pot as well.  Bring to a simmer and simmer for about 20 minutes or so until the chicken is cooked through. Depending on how big the breasts are, will determine cooking time.

When the chicken is cooked, remove from pot and set aside on a clean platter for a few minutes to cool.  With an immersion blender, lightly blend the soup. Not too much, you don’t want the soup to be pureed. You want it to be chunky and thick.  Once the soup is blended, remove skin from chicken and start to shred the chicken.  Add the shredded chicken back into the soup along with the 1C of peas. Add in the coconut milk as well.  Bring back to a simmer and cook for about another 10 minutes.

Dish into bowls and serve!

Notes:  I threw in some cauliflower that I had on hand as well and probably will still add another carrot and another sweet potato the next time I make this. Maybe a bit more flour also so that the stew is thicker and the liquid is more gravy-like.

China:  Southampton Garden by Lenox

curried chicken stew

Posted by Mike on Saturday, October 15, 2011 at 08:09 PM
Filed in: PoultrySoups & Stews • ◊ Permalink
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