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Curry Chicken Stew

Curry Chicken Stew
Curry Chicken Stew
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Curry Chicken Stew

Warm your heart and belly with a generous bowl of this amazingly simple stew! And so healthy to boot! Use either our A2 Grassfed Ghee or Domestic Grassfed Ghee in this recipe.
It will serve 4-6 along with some other sides.
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1.5 tablespoons Simply Ghee
  • 1 lbs. boneless chicken thighs or breast – cut into 1” pieces
  • 3 cups chopped carrots
  • 1 cup finely sliced leeks – packed, include the very light green part
  • 1 cup sliced cremini mushrooms
  • 6 cloves garlic – minced
  • 1 tablespoon freshly grated ginger (1” long)
  • 1 tablespoon 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 without added sugars. Open can and stir till blended)
  • 2 tablespoons curry powder
  • 1+ teaspoon Turmeric + Black Pepper Ghee DIY Mix
  • ¾ teaspoon Redmond's Real Salt
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup fresh cilantro – finely chopped

Method
 

  1. In a large skillet melt 1 tablespoon Ghee 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 Ghee; add leeks and sauté till soft.
  3. Add another teaspoon of Ghee along with the Turmeric + Black Pepper Ghee DIY Mix. When all is melted, add carrots, garlic, ginger, and fresh turmeric. Reduce the heat slightly and cook for approximately 5 minutes, till carrots have softened slightly.
  4. Add the mushrooms and sauté for a few minutes.
  5. Add chicken.
  6. In a bowl, combine the chicken broth, coconut milk, curry powder, and salt. Pour over mixture and continue to cook.
  7. Bring to a light boil, reduce to low-medium heat and cook covered on low-medium heat to simmer till carrots are at the desired softness. Allow to rest a few minutes before serving.
  8. Stir in chopped cilantro and lemon juice and serve.
  9. If you prefer, you may add steamed rice to your bowl.

Notes

Ghee Gal Tip:  This recipe can be made using whole milk too except for those who experience dairy issues. 
When working with fresh turmeric root, please wear a vinyl glove to protect your hands and also be very careful of counter tops, sinks and cutting boards or you’ll end up with an unwanted golden yellow decor. 🙂

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