Curry Chicken Stew
Warm Your Heart and Belly! 4-6 servings.
  1. In a large skillet heat 1 tablespoon Simply Ghee Original over medium heat. Add chicken, cook, and stir till lightly browned on all sides, about 5-7 minutes. Drain off fat.
  2. In a saucepan, melt 1 teaspoon of Original Ghee; add leeks and sauté till soft. Add 1 tablespoon 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 the desired softness.
  3. Cover and cook on low-medium heat to simmer. Check the carrots for desired softness.
  4. Before serving add chopped cilantro and lemon juice.
  5. If you prefer, you may add steamed rice to your bowl. Omit for both Paleo and Whole30 diets.