Chicken Stew with Coconut Milk
Immerse yourself in the rich, comforting flavors of Chicken Stew with Coconut Milk—a hearty one-pot dish that combines tender chicken thighs, a medley of vibrant vegetables like carrots, potatoes, and red bell peppers, and the warm embrace of aromatic spices like curry powder and paprika. This satisfying stew is simmered in a luscious, velvety coconut milk base, perfectly balanced with savory chicken broth for a creamy yet light texture. Ready in under an hour, it's an ideal weeknight dinner that pairs beautifully with steamed rice or crusty bread. Garnish with fresh cilantro for a burst of color and an extra layer of flavor. Whether you're craving a cozy bowl of comfort or looking to impress dinner guests, this easy coconut milk chicken stew is a recipe worth savoring!
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 large red bell pepper, chopped
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 3 cups chicken broth
- 1 14-ounce can coconut milk
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Season the chicken thighs with salt and ground black pepper on both sides.
Heat the olive oil in a large pot or Dutch oven over medium heat. Sear the chicken thighs for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
Add the carrots, potatoes, and red bell pepper to the pot. Stir and cook for 3 minutes until slightly softened.
Sprinkle the curry powder and paprika over the vegetables. Stir to coat evenly with the spices.
Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Bring the mixture to a simmer.
Return the seared chicken thighs to the pot, submerging them in the liquid. Cover and simmer on low heat for 20 minutes.
Stir in the coconut milk and continue to simmer uncovered for an additional 10 minutes, allowing the stew to thicken slightly.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve hot, garnished with freshly chopped cilantro if desired. Pair with steamed rice or crusty bread for a complete meal.
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 6113 mg | 266% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 50.8 g | ||
| Protein | 200.3 g | 401% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 344 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 6214 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
