Cozy Chicken Curry Stew (Print Version)
# Ingredients:
→ Base
01 -
1 small white onion, diced and peeled
02 -
2 celery stalks, chopped
03 -
4 minced garlic cloves
04 -
2 large carrots, chopped
05 -
2 tablespoons of olive oil
06 -
1/4 cup of all-purpose flour
→ Main Ingredients
07 -
5 cups of vegetable or chicken broth
08 -
1 tablespoon of curry mix
09 -
1 pound of peeled and diced Yukon potatoes
10 -
A dash of salt and freshly cracked black pepper (to your liking)
11 -
1 can (15 oz) of coconut milk (or use half and half)
12 -
1 tablespoon of garam masala
13 -
2/3 cup of frozen green peas
14 -
1 pound of boneless, skinless chicken breasts, cut into small pieces
# Instructions:
01 -
Pour olive oil into a big pot and warm it on medium-high. Toss in the onion and cook for 3 minutes. Add the carrots and celery, stir occasionally, and cook for 5 more minutes. Finally, mix in garlic and cook for 2 minutes.
02 -
Sprinkle in the flour and stir well for about a minute so it doesn’t burn.
03 -
Pour in broth, then throw in the diced potatoes, chicken, curry powder, and garam masala. Mix everything together.
04 -
Let it start bubbling, then drop the heat to medium-low. Keep it cooking for 10–15 minutes, giving it a stir now and then so it doesn’t stick. The potatoes should soften up by then.
05 -
Add the peas and coconut milk at the end. Season with salt and pepper as needed.
# Notes:
01 -
To make it vegetarian, swap chicken for beans and use veggie broth.
02 -
For a gluten-free option, replace flour with 3–4 tablespoons of cornstarch mixed with water.
03 -
Half and half works fine as a substitute for coconut milk.