Coconut Spiced Chicken Stew
- 2 lb chicken breast, cut into cubes
- 2 12 oz. bags fresh butternut squash (from Trader Joe's) or sweet potatoes (2 medium sized ones chopped)
- 1 onion, chopped (or TJ's pre-cut onion/garlic/shallot mixture)
- 3-4 cloves garlic, minced (omit this if using the above TJ mixture)
- 3-4 handfuls of chopped kale
- 2 cups chicken broth
- 1-2 tsp curry
- 2 tsp corriander
- 1 tbsp celtic salt
- 2 tbsp coconut oil
- 1 can coconut milk (I used light)
- 1-2 tsp chili powder
- dash of pepper
- Cut chicken into bite sized chunks.
- Heat pan on high, add coconut oil and cook for about 3-4 minutes until chicken is brown and put chicken in a bowl.
- In same pan, add more coconut oil and sautee onion and garlic (I used Trader Joe's pre-cut onion, garlic, shallot mixture).
- After it's lightly brown, add the spices, butternut squash (or sweet potatoes), broth and coconut milk.
- Let it come to a boil and then turn down to simmer, add kale, and let cook for about 15-20 minutes.
- Once the squash or potatoes are soft, your meal should be done! Enjoy!
Recipe by Stir It Up! at https://stiritup.me/the-best-md-and-my-new-job/
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