Whole30 Curry Chicken Stew Recipe
I am not going to lie. I am not a huge fan of Indian Food or Curry. So when my wife said she was going to cook this dish up, I was worried. But the Instant Pot wins again, and she knocked it out of the park with this one!
Spice and Seasoning Mixture:
- 1/4 cup freshly squeezed orange juice
- 1 TB paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground tumeric
For the Stew:
- 3 TB coconut oil
- 1 large onion, chopped
- 1 Package of string beans cleaned and cut at ends and in half.
- 2-inch piece fresh ginger, peeled and minced
- 8 cloves fresh garlic, chopped
- 1 can (15 oz) diced tomatoes and their juices
- ½ cup unsweetened, whole coconut cream from a can
- 2 cups regular chicken broth
- 1 lb sweet potatoes, peeled and cut into ½ inch pieces
- 2 lbs boneless skinless chicken thighs, towel-dried and cut into bite size pieces
- kosher salt and freshly ground black pepper to taste
- In a bowl, combine all ingredients of Spice Mixture together until well incorporated. Set aside.
- In a Instant Pot add 2 TB coconut oil and heat until hot. Add onions and cook/stir over medium heat until softened, 4 minutes. Then add ginger and garlic, continuing to stir another 2 minutes. Add the Spice Mixture that was set aside. Stir well for 1 minute.
- Add remainder of ingredients to Instant Pot
- Set Instant Pot to SOUP, 12 mins, set it and forget it!
- Serve stew over cauliflower rice if keeping compliant or just as is. Feel free to garnish with cashew pieces and/or parsley.
ONE THING I LEARNED TODAY:
Curry and Indian Food is not that bad. I am just this year starting to learn about the benefits of tumeric, and will write a blog post about that in the near future. But don’t be afraid to try something new. And if you have any other good Whole30 compliant Curry or Indian recipes, feel free to drop them in the comments section.