I use my Instant Pot to create this delicious symphony where the richness of coconut meets the heartiness of chicken in a tantalizing dance of flavours. This wholesome stew always takes me back to my childhood where my mother would often serve us this for supper with some soft bread.
You'll need
Ingredients:
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces OR skinless chicken with bones - whatever you like more
3 tablespoons oil, I like to use olive oil
1 large onion, chopped to juliennes
3 cloves garlic, minced
1 tablespoon ginger, grated
2 green or red chillies
2 carrots chopped to big pieces
2 potatoes chopped to 4 pieces
1 can (14 oz) coconut milk
1 cup chicken broth
Salt and pepper, to taste
Fresh curry leaves or cilantro, chopped (for garnish)
Method:
Tendering the Chicken:
In my Instant Pot, I heat the oil over medium-high heat. Add the chicken pieces and cook them till tender. I then remove the chicken from the pot and set it aside.
Sauté Aromatics:
In the same pot, I now add chopped onions, green chillies(slit long), minced garlic, and grated ginger. Sauté until the onions are translucent and aromatic.
Vegetable Medley:
Add the Vegetables (carrots and potatoes), feel free to add any other vegetable of your choice. Sauté the vegetables until they begin to soften.
Bringing It All Together:
Pour in the coconut milk, and chicken broth. Stir well to combine.
Simmer and Season:
Return the chicken to the pot. Season with salt, pepper. Bring the stew to a gentle simmer, then reduce the heat to low.
Enjoy the Tropical Bliss:
Serve hot with some fresh bread or white rice.
This Chicken and Coconut Stew is not just a meal; it's a journey to a land of comforting flavours. Enjoy the symphony of tastes that this dish brings to your table!
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