Coconut Milk And Chicken Stew Recipes

COCONUT LIME CHICKEN STEW

Steps:

• For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and chile peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture). Add the chicken and stir together. Cover and refrigerate.
• For the stew: Bring a pot of water to a simmer and add salt. Simmer the potatoes until tender, 15 minutes. Drain and set aside.
• In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes. Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly. Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil. Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock. Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes. Taste and adjust with additional salt and pepper as needed. You may add more brown sugar, 1 teaspoon at a time, to deepen the flavor or knock down any acidity, but don't go too far!
• Serve with chips and cilantro.

CHICKEN STEW WITH COCONUT MILK

Steps:

• Fry the onions, chillies, curry leaves and ginger until soft.
• Add chicken stock and coconut cream and bring mixture to a boil.
• Add chicken, potatoes and carrots and simmer for 15 minutes.
• Season with salt and pepper.
• Cook till the sauce thickens to desired consistency.

COCONUT MILK AND CHICKEN STEW

Steps:

• Place chicken, ginger, pepper, potatoes, chillis, leaves, water, coconut water, salt in sauce-pan.
• Bring to boil then lower heat to 4 and cook for 20 minutes.
• Add leaves and coconut cream and simmer 5 minutes.
• Serve with rice.