Chicken Stew with Coconut Milk

Immerse yourself in the rich, comforting flavors of Chicken Stew with Coconut Milk—a hearty one-pot dish that combines tender chicken thighs, a medley of vibrant vegetables like carrots, potatoes, and red bell peppers, and the warm embrace of aromatic spices like curry powder and paprika. This satisfying stew is simmered in a luscious, velvety coconut milk base, perfectly balanced with savory chicken broth for a creamy yet light texture. Ready in under an hour, it's an ideal weeknight dinner that pairs beautifully with steamed rice or crusty bread. Garnish with fresh cilantro for a burst of color and an extra layer of flavor. Whether you're craving a cozy bowl of comfort or looking to impress dinner guests, this easy coconut milk chicken stew is a recipe worth savoring!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 pounds chicken thighs
• 1 teaspoons salt
• 0.5 teaspoons ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 pieces garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 1 large red bell pepper, chopped
• 2 teaspoons curry powder
• 1 teaspoon paprika
• 3 cups chicken broth
• 1 14-ounce can coconut milk
• 2 tablespoons fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Season the chicken thighs with salt and ground black pepper on both sides.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium heat. Sear the chicken thighs for 2-3 minutes per side until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.

Step 4

Add the carrots, potatoes, and red bell pepper to the pot. Stir and cook for 3 minutes until slightly softened.

Step 5

Sprinkle the curry powder and paprika over the vegetables. Stir to coat evenly with the spices.

Step 6

Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Bring the mixture to a simmer.

Step 7

Return the seared chicken thighs to the pot, submerging them in the liquid. Cover and simmer on low heat for 20 minutes.

Step 8

Stir in the coconut milk and continue to simmer uncovered for an additional 10 minutes, allowing the stew to thicken slightly.

Step 9

Taste and adjust seasoning with more salt or pepper, if needed.

Step 10

Serve hot, garnished with freshly chopped cilantro if desired. Pair with steamed rice or crusty bread for a complete meal.

Nutrition Facts

Serving size	(2881.5g)

Amount per serving	% Daily Value*
Calories	2502.3

Total Fat 105.4g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 639.6mg	0%
Sodium 6113.3mg	0%
Total Carbohydrate 184.6g	0%
Dietary Fiber 18.4g	0%
Total Sugars 50.8g
Protein 200.3g	0%

Vitamin D 47.6IU	0%
Calcium 343.9mg	0%
Iron 16.7mg	0%
Potassium 6213.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 32.2%

Carbs: 29.7%