Dinner /

Cooling Coconut Chicken Stew.

This recipe provides a flavorful and hearty dish with a cooling effect, combining the cooling properties of coconut milk with the balance of various vegetables and spices.

Cook time 6 hours

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (13.5 oz) coconut milk
  • 2 cups low-sodium chicken broth
  • 1 onion, chopped
  • 3 carrots, peeled and sliced
  • 1 red bell pepper, chopped
  • 1 zucchini, sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish

Instructions

  1. In the slow cooker, combine the chicken pieces, chopped onion, sliced carrots, chopped red bell pepper, sliced zucchini, minced ginger, and minced garlic.
  2. In a bowl, mix together the coconut milk, chicken broth, ground turmeric, ground coriander, and ground cumin.
  3. Pour the coconut milk mixture over the chicken and vegetables in the slow cooker. Stir to combine.
  4. Season with salt and pepper to taste.
  5. Cook on low for 4-6 hours or until the chicken is cooked through and the vegetables are tender.
  6. Before serving, taste and adjust the seasoning if needed.
  7. Serve the coconut chicken stew hot, garnished with fresh cilantro leaves.
SNICK/SNACK > www.snicksnack.ca/recipe/cooling-coconut-chicken-stew