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Coconut Curry Chicken Stew

This creamy, dreamy curry stew is like a warm hug in a bowl! The coconut milk makes it so silky and rich, while the curry spices add just the right amount of warmth without being too spicy for the kiddos. I love making this on Sunday because it seriously tastes twice as good on Monday when all those gorgeous flavors have had time to get cozy together.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons coconut oil
  • 2.5 lbs boneless skinless chicken thighs, cut into chunks
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 2 14 oz cans coconut milk
  • 1 cup chicken broth
  • 1 14.5 oz can diced tomatoes
  • 2 large sweet potatoes peeled and cubed
  • 1 red bell pepper diced
  • 2 cups fresh spinach
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro and cooked rice for serving

Method
 

  1. Heat coconut oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown in batches, about 5 minutes. Remove and set aside.
  2. In the same pot, sauté the onion until softened, about 5 minutes. Add garlic and ginger, cooking for 1 minute until fragrant.
  3. Stir in curry powder, cumin, and turmeric. Cook for 1 minute to toast the spices and release their aromas.
  4. Pour in the coconut milk, chicken broth, and diced tomatoes. Stir well to combine all the flavors.
  5. Return the chicken to the pot and add the sweet potatoes. Bring to a boil, then reduce heat to medium-low.
  6. Simmer uncovered for 25 minutes, stirring occasionally, until chicken is cooked through and sweet potatoes are tender.
  7. Add the bell pepper and cook for 5 more minutes. Stir in the spinach and cook until just wilted, about 2 minutes.
  8. Remove from heat and stir in lime juice. Taste and adjust seasoning with salt and pepper. Serve over fluffy rice and garnish with fresh cilantro. Store leftovers in the fridge and enjoy even more flavor tomorrow!