Curry Chicken Stew
Warm Your Heart & Belly!
1 Tbs + 1 Tsp Simply Ghee Original
1 lb. Boneless chicken thighs or breast, cut into 1” pieces
3 cups chopped carrots
1 cup (packed) finely sliced leeks (include the very light green part)
1 cup sliced Cremini mushrooms
6 cloves of garlic, minced
1 Tbs freshly grated ginger (1” long)
1 Tbs freshly grated turmeric root (use a glove while grating) (1” long)
2 cups chicken broth, preferably unsalted
1 cup unsweetened full coconut milk (find a canned Coconut Milk like Native Forest w/o added sugars. Open can and stir till blended)
2 Tbs Curry powder
1 Tbs Turmeric + Black Pepper Ghee
3/4 Tsp sea salt
1 Tbs freshly squeezed lemon juice
½ cup of fresh cilantro – finely chopped
In a large skillet heat 1 Tbs Simply Ghee Original over medium heat. Add chicken, cook and stir till lightly browned on all sides, about 5-7 minutes. Drain off fat.
In a saucepan, melt 1 Tsp of Original Ghee; add leeks and sauté till soft. Add 1 Tbs of Turmeric + Black Pepper Ghee and when melted, add carrots, garlic, ginger and fresh turmeric and cook till carrots have softened slightly. Add mushrooms and sauté for a few minutes. Add chicken. In a bowl, combine the chicken broth, coconut milk, curry powder and salt. Pour over mixture and continue to cook. Bring to a light boil and then reduce to low-medium heat and cook for 25 minutes or till carrots are at desired softness.
Cover and cook on low-medium heat to simmer. Check the carrots for desired softness.
Before serving add chopped cilantro and lemon juice.
If you prefer, you may add steamed rice to your bowl.
Recipe by Simply Ghee, LLC