Chicken Coconut Curry Stew with Sweet Potatoes and Kale
I love this stew because it is a delicious one pot meal that is relatively easy to make. I often use a combination of wild mushrooms, both fresh and dried, in this recipe, but cremini mushrooms will well too. This stew freezes exceptionally well so double the amount and enjoy it on a night when you don't have time to cook.
Prep time: 20 min Total Time: 50 min Servings 8
Ingredients
2 pounds boneless chicken, cut into bite size pieces 1/2 medium onion, chopped
3 cloves garlic, chopped
6 tablespoons coconut oil or olive oil
3-4 tablespoons curry powder (It can get spicy depending on the curry you use.)
2 cups kale, rinsed and chopped roughly
28oz petite diced tomatoes with juice
1 can full fat coconut milk
8oz tomato paste 2 cups cremini or wild mushrooms, chopped
2-3 medium sweet potatoes (peeled, chopped into 1 inch cubes)
salt and pepper (to taste)
cilantro to garnish
Directions
1. Cut chicken in bite size pieces. Season with salt and pepper, and set aside.
2. Combine coconut oil and curry powder in large pan over medium heat and stir for one minute. Add onion and garlic and cook for a few minutes, stirring as needed.
3. Add chicken and mushrooms into mixture. Turn heat down to medium low and allow chicken to cook. Stir regularly.
4. While the chicken mixture cooks, combine coconut milk, diced tomatoes, tomato paste and set aside.
5. When chicken is cooked add tomato mixture and sweet potatoes to the pot. Stir gently to combine well. Simmer covered for 30-40 minutes or until the sweet potatoes are soft. Add kale the last 5 minutes. Season to taste with salt and pepper.
6. Optional, garnish with cilantro.
