Coconut-Curry Chicken Stew

Coconut-Curry Chicken Stew
Contributor
Coconut-Curry Chicken Stew
QVC
Coconut-Curry Chicken Stew

Some curry powder contains salt, so be sure to read the label on yours before adding additional salt to this recipe. Start to finish, this stew is ready in about 30 minutes. Make it on a busy weeknight. Recipe courtesy of David Venable, host of QVC's cooking show In the Kitchen with David.

8
Servings
216
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  olive oil
  • 1  Cup  chopped onions
  • cloves garlic, minced
  • stalks lemongrass (or the rind of a lemon), cut into 3-inch pieces
  • 2  Teaspoons  grated ginger
  • 2  Teaspoons  plus 1 teaspoon curry powder
  • ½  Teaspoon  ground black pepper
  • ½  Teaspoon  red pepper flakes, or to taste
  • 13.66-ounce can light coconut milk
  • 1  Tablespoon  sugar
  • 2½  Cups  boneless skinless chicken breasts, cut into 3/4-inch pieces
  • Salt
  • 1/3  Cup  cilantro, chopped, loosely packed
  • 2/3  Cups  cooked white rice (optional, for serving)
  • 1/3  Cup  toasted coconut (optional garnish)

Directions

Heat the olive oil over medium heat in a 5-quart stockpot (or select the stovetop setting on your Ninja Cooking System). Add the onions, garlic, lemongrass, and ginger, and cook until the onions are translucent.

Stir in the curry powder, black pepper, red pepper flakes, coconut milk, and sugar.

Add the chicken pieces and cook until the chicken is completely cooked through, 10 to 12 minutes. Add the cilantro and stir until completely incorporated.

Serve over white rice, if desired, and garnish with the toasted coconut.

Nutritional Facts

Total Fat
8g
11%
Sugar
4g
4%
Saturated Fat
5g
21%
Cholesterol
65mg
22%
Carbohydrate, by difference
15g
12%
Protein
21g
46%
Vitamin A, RAE
34µg
5%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
23mg
2%
Choline, total
73mg
17%
Fiber, total dietary
2g
8%
Folate, total
26µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
32mg
10%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
189mg
27%
Selenium, Se
20µg
36%
Sodium, Na
200mg
13%
Water
84g
3%
Zinc, Zn
1mg
13%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.