This scrumptious Chicken, Coconut Stew will leave everyone cozy and happy. It’s healthy AND delicious comfort food at its best. This sweet and spicy coconut milk–based stew gets lots of bright flavor from fresh parsley which gives some earthiness ,jalapeno ,scotch bonnet,lime and Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and a touch of curry powder. The result is a rich, stew-like dish, which works nicely served over white rice or red rice (which I prefer). A good squeeze of lime give the dish a bright finish.
1lb Chicken Thighs
1 tablespoon salt
1 tablespoon pepper
1 tablespoon of complete seasoning -optional
1 teaspoon cumin
1 teaspoon curry powder
1 jalapeno pepper, minced,deseeded
1 scotch bonnet, minced, deseeded
1/4 cup of chopped red onion
garlic clove , minced
1 fresh teaspoon ginger
handful chopped parsley
can of coconut milk
3 tablespoons grapeseed oil or olive oil
How to Prepare:
Marinate the chicken thighs with salt pepper ,complete seasoning, cumin, curry powder. Set aside for 30 mins.
Chop the onions, jalapeno, scotch bonnet, tomatoes , garlic and ginger.
Heat oil in a pan and add chopped onions saute red onion medium heat for 2 mins. Add the ginger and garlic.
Add the marinated chicken & fry on medium heat for around 5 mins till the chicken pieces are browned,add peppers, and tomatoes , and coconut milk to the pan mix well & cover and cook on low flame for around 15 mins or till chicken is soft.
Once chicken is tender, season with a pinch of pepper and salt if required, add lime juice & chopped parsley leaves. - Mix well and simmer for a minute or two. Serve with Rice. I like red rice , but white will work as well. Enjoy!
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