Coconut Ginger Chicken Stew
You'll use one full chicken breast for this recipe.
-
makes:1
-
total time:25 min
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cooking difficulty:Easy
Ingredients
Coconut milk
1/2 cup
Chicken broth
1/2 cup
Ginger (grated)
1 tsp
Garlic clove, minced
1
Carrots, sliced
1/2 cup
Bell pepper (diced)
1/2 cup
Olive oil
1 tsp
Lime juice
1 tsp
Cumin
1/2 tsp
Salt and Pepper
to tase
Ground Turmeric (optional)
1/4 tsp
Cilantro or Green onion (optional)
for garnish
Nutrition Values
-
Calories:320
-
Protein:35g
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Fat:14g
Utensils
- Saucepan or pot
Instructions
1. Heat olive oil in a medium saucepan over medium heat. Add the cubed chicken and cook until lightly browned on all sides, about 5 minutes. Remove from the pan and set aside.
2. In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant.
3. Stir in carrots, red bell pepper, cumin, and turmeric. Cook for 2–3 minutes.
4. Pour in the coconut milk and chicken broth. Bring to a simmer.
5. Add the chicken back to the pan and simmer for 10 minutes, until the chicken is cooked through and the vegetables are tender.
6. Add lime juice, salt, and pepper to taste. Garnish with cilantro or green onions if desired
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