Coconut Chicken Stew

Ingredients

• 1 tablespoon coconut oil
• 500g boneless, skinless chicken breast or thighs, cut into 1 inch pieces
• 4 carrots, sliced
• 2 onions, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 cups chicken stock (if the curry powder has salt, water down to reduce salt)
• 1 cup coconut milk
• 1 tablespoon curry powder
• fresh coriander and lemon juice to serve

Method

Put rice on to cook if you are serving with rice.

Heat oil in a frying pan over medium heat. Add chicken and cook until browned.

Add carrots, onions, garlic, and ginger to a pot. Add the chicken. Add the stock, coconut milk and curry powder.

Bring to the boil and then turn down and simmer for about 30 minutes, until the carrots and onions are soft.

Add the coriander and lemon to individual bowls when serving.

NB: Originally intended for a slow cooker.

Source

Paleo Recipes Magazine