This healthy coconut chicken curry stew is one of my favorite chicken dinners! It’s made with light coconut milk, carrots and peas. I add in fresh cilantro and maple syrup at the end for a pop of fresh flavor.
- 2 tablespoons curry powder, divided
- 3/4 teaspoon salt, divided
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized cubes
- 2 tablespoons coconut oil or avocado oil, divided
- 1 large yellow onion, chopped
- 1 tablespoon chopped garlic
- a 14-ounce can “lite” coconut milk
- a 14-ounce can reduced sodium chicken broth
- 4 cups gold potatoes cut into 1-inch chunks, about 1 pound 4 ounces
- 1 cup sliced carrots
- ½ cup chopped celery
- ¾ cup frozen peas
- ¼ cup chopped cilantro
- 1 tablespoon pure maple syrup, dark or amber
- Sprinkle 1 teaspoon curry powder and ¼ teaspoon salt over the chicken and toss to coat. Heat 1 tablespoon oil in a large Dutch oven or Soup pot over medium high heat. Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes. Transfer the chicken to a plate. It will continue cooking in a later step.
- Heat the remaining 1 tablespoon oil in the pot and add the onion and garlic. Cook, stirring often until the onions are starting to soften, 3 to 4 minutes. Stir in the remaining 1 tablespoons plus 2 teaspoons curry and cook, stirring until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining ½ teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
- Stir in the chicken and peas, increase heat to high, and continue cooking until the chicken is cooked through, about 5 minutes longer. Stir in cilantro and maple syrup.
- Serving Size: 1 1/2 cup each
- Calories: 302
- Sugar: 7 g
- Sodium: 735 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 27 g