Curry spice is something that I’m still experimenting with. There are many different kinds of curry spice which create different flavor experiences. My current favorite I’ve been using for a while but I just purchased a new flavor to try out.
Kitchen fun! And sometimes I can be a spice dork.
The first time I ever had curry was when I had some of Whole Food’s chicken curry salad. I fell in love with the first bite.
I have been fiddling around with it and using it in different ways to make it a central flavor of a meal. This dish was a total kitchen experiment and ended up not even being close to what I originally had in mind.
However it turned out amazing and I was beyond happy with the results.
I originally thought this was going to be like a rich sauce that some chicken thighs would simmer in then I discovered I didn’t have any chicken thighs but only some bone-in breasts.
Simmering the breasts in something, I wasn’t sure how that would work out. Breasts sometimes don’t want to play nicely that way and they can be particular. I decided to throw caution to the wind and just roll with my idea. It constantly evolved the entire time I was making it and the end result was a hearty and flavorful stew.
Andrea’s Chicken Curry Stew
- 4 Bone-in Chicken Breasts (skin on too!)
- 3 Carrots, peeled and chunked
- 1 Green Pepper, chunked
- 1 Jalapeno, seeded
- 2 Sweet Potatoes, peeled and cubed
- 1 Small to Medium Onion, chunked
- 1C Peas
- 3TBSP Flour, Heaping
- 4C Chicken Stock
- 2tsp Garlic Powder
- 2tsp Curry Powder
- 1tsp Soy Sauce
- Salt and Pepper to taste
- 1C Unsweetened Coconut Milk
- Olive Oil for sauteeing
In a large soup pot, add in some olive oil (2TBSP) and heat over medium heat. Lightly sprinkle the chicken breasts with some salt and pepper. Add to the pot and gently brown on each side, about 2 minutes per side. Remove from heat and set aside. Add in all of the veggies except for the peas. Sautee for about 3 minutes then seasoning with all of the seasonings, including the soy sauce. Cook for about another 3 minutes. Add in the flour and stir, cook for about 2-3 minutes. Slowly add in the chicken stock and stir, making sure to scrape up any brown bits on the bottom of the pan. Once all the stock is added, place chicken breasts into the pot as well. Bring to a simmer and simmer for about 20 minutes or so until the chicken is cooked through. Depending on how big the breasts are, will determine cooking time.
When the chicken is cooked, remove from pot and set aside for a few minutes. With an immersion blender, lightly blend the soup. Not too much, you don’t want the soup to be pureed. You want it to be chunky and thick. Once the soup is blended, remove skin from chicken and start to shred the chicken. Add the shredded chicken back into the soup along with the 1C of peas. Add in the coconut milk as well. Bring back to a simmer and cook for about another 10 minutes.
Dish into bowls and serve!
This stew ended up having a really rich and deep flavor to it that I relate directly with the bone-in chicken. Having the skin and bones provided an extra boost of flavor to the stew that wouldn’t have happened if I used boneless and skinless chicken.
The peas were a last minute addition, I thought they would provide a nice pop of color to an otherwise monotoned looking dish. Plus they added in another layer of texture and taste.
Have fun guys, and remember, always play with your food! Enjoy!