This stew is becoming a new staple in my house. I’ve made it numerous times already and enjoyed it immensely each time. It kinda has that comforting chicken soup vibe to it and feels so good to eat. The chicken is slow cooked, tender, and easily shreds apart. The stew is well-spiced, flavorful, nourishing, and loaded with veggies. It’s the epitome of a perfect meal and has been especially nice on some of the chillier days we’ve been having. It may officially be spring, but it’s still cold! Plus, you really can’t beat curry, can you?
Meanwhile, did you catch my segment on KATU Afternoon Live from last Friday? If not, check it out HERE. I made my magic green muffins that I shared last week for St. Patrick’s Day. Check out that recipe HERE if you haven’t already.
Cheers and enjoy!
- 2 lb boneless skinless chicken breasts
- 1 yellow onion, chopped
- 1-inch piece ginger, peeled and finely chopped
- 3 cloves garlic, minced
- 2 Tbsp curry powder
- 1 Tbsp paprika
- 1 tsp ground turmeric
- Sea salt, to taste
- 13.5 oz can full-fat coconut milk (I like this brand)
- 1 cup chicken stock or bone broth, preferably homemade
- 1/2 lemon, juiced
- 2 Tbsp coconut aminos (find HERE)
- 2 medium sweet potatoes, peeled and cubed
- 2 large carrots, peeled and chopped
- 1 bunch Italian kale, chopped
- 1 cup frozen peas
- Place the chicken, onion, ginger, garlic, curry, paprika, turmeric, sea salt, coconut milk, broth, lemon juice and coconut aminos in the slow cooker. Cover and cook on high for 2 hours.
- Add the sweet potatoes and carrots to the slow cooker and let cook for another 2 hours. Break up and shred the chicken a bit, and then add the kale and peas. Let cook for another 20-30 minutes or until kale has softened a bit.
- Serve on its own or over cauliflower rice.
Yields: ~6-7 servings