Coconut Curried Chicken Stew

This stew took a little time to prepare, but it was so yummy and warm for a cold night, with just enough of a spicy kick!  The recipe is originally a Chef Mickey recipe from Disney World, but slightly modified.

Ingredients

Chicken (we used 6 chicken drumsticks)

Salt and pepper to taste

2 1/2 tablespoons curry powder

3 tablespoons oil

6 tablespoons butter

3/4 cup flour

4 cups chicken broth

1/2 cup honey

14 oz. diced, canned tomatoes

1/2 onion

1/2 red pepper

4 russet potatoes

1 jalapeno

1 cup milk

A handful of coconut

 

1. Sprinkle chicken with salt and pepper to taste and 1 tablespoon curry powder.

2. Sear chicken in oil over medium heat in a large pot, until golden brown. Remove the chicken and wipe out the pot.

3. Melt butter in the same pot, and stir in the flour, just until it turns beige.

4. Add chicken broth, honey, 1 1/2 tablespoons curry powder, and tomatoes. Simmer until thickened (about 20 minutes).

5. Coarsely chop onion and pepper. De-seed and mince the jalapeno. Skin and coarsely chop potatoes.  Add all of these to the stew.

6. Add 1 cup of milk and a handful of coconut to the pot (the original recipe called for 1 cup of coconut milk instead).

7. Cook over moderate heat until the chicken is cooked through (about 30 minutes).

8. If you used chicken drumsticks like we did-remove the chicken one by one, and cut the chicken off of the bone. We cut the chicken pretty small.  Put chicken back in the stew, and throw out the bones!

 

This was delicious, filling, and perfect for yet another cold night!  Be warned though, it was spicy!

 

-Mary and Caitlin