Curry Chicken Vegetable Stew

This is one of my all time favorite dishes. It's simple and only needs a little prep time for chopping chicken and veggies. It's beautiful color and fragrance will seduce you.

Note: this is my own recipe. Everything in my cooking world is approximate. Things may change, depending on the contents of my refrigerator or what's in my pantry. My Momma always said a recipe is just a guide. Most of the time I cook with my nose, thinking of what I'm cooking while sniffing my herbs and spices to sense if they will satisfy my palate in this particular dish on this particular day.

However, for this recipe, each one of these ingredients are unchangeable essentiaIs. I wouldn't change a thing!
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Here goes:

Curry Chicken Vegetable Stew

1.5 - 2 lbs. chicken thighs - I prefer boneless, it's easier.

Variety of Vegetables - my favorites are little potatoes, onions, mushrooms, celery, carrots. You choose your favorites. Quantity? totaled together, shoot for filling the cooking pot to about half full.

One bottle (2 oz.) curry - yes, it seems like a lot - and I've been known to add even more!

One quart chicken broth, unsalted - such as Pacific brand, or homemade.

2 cans coconut milk - full fat, I like Thai Kitchen.

4 - tablespoons butter.

4 - tablespoons coconut oil.

Prepare by chopping all the vegetables and chicken into bite-sized pieces. Heat large stew pot, melt butter and coconut oil. Add chicken pieces and sprinkle about half of the curry powder over the chicken. If you know you'll like it, add the entire amount of curry. Let the chicken brown a bit, stirring the curry in well, and let it saute with the chicken a bit. Add the chopped vegetables and stir to coat with the curry. Pour in the chicken broth until mostly covering the chicken and vegetables. Stir well and simmer for a few minutes. Add both cans of coconut milk, stir well. Add any remaining curry powder. Let simmer, stirring regularly to keep from sticking, until the vegetables are tender and the liquid is rich, smooth and creamy - maybe about 45 - 60 minutes, depending upon how much liquid is added.

Season with sea salt to taste. Pepper would also be good. Serve over rice if desired, or with some pita or naan bread. We just eat it straight up.

If you don't think you'll like such a strong curry flavor, decrease the amount. You can always add more later. But do a taste test before the cooking is complete to decide if you want to add more so the additional curry can mellow and meld with the overall dish.

If you don't use the entire quart of chicken broth, that's fine. If you do and find it's too much, just let the entire stew simmer longer until it's the consistency you prefer. I like the stew to be a little thicker, not so soupy.

No, this is not a low-fat recipe. All the fats in this dish are healthy fats - paleo style - and is very filling and sooo delicious! And to keep it paleo, there are numerous websites with recipes for paleo pita or paleo naan. Just a few to try:  myheartbeets.com; paleohacks.com; healinggourmet.com .

I hope you enjoy!