Description
A warm, kid-friendly coconut curry chicken stew perfect for busy parents. This recipe is designed to be quick, nutritious, and appealing to young palates, even picky eaters.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger (optional, for a milder flavor)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon mild curry powder (use less for very sensitive palates)
- 1 cup frozen peas
- 1 cup frozen carrots, diced
- 1/2 cup finely chopped bell pepper (any color)
- Salt and pepper to taste
- Cooked rice or naan bread, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 3-5 minutes. Add minced garlic and grated ginger (if using) and cook for another minute until fragrant.
- Stir in the curry powder and cook for 30 seconds, stirring constantly. This helps to toast the spices and deepen their flavor.
- Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, stirring to combine.
- Return the cooked chicken to the pot. Add frozen peas, frozen carrots, and chopped bell pepper.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and vegetables are tender.
- Season with salt and pepper to taste. Remember to start with a little salt and add more if needed, especially for kids.
- Serve warm over cooked rice or with naan bread.
Notes
- For extra picky eaters like my Leo used to be, you can blend a portion of the stew (before adding the chicken back in) to hide the vegetables.
- Mia loves dipping naan bread in the sauce. It’s a great way to encourage them to try new flavors.
- This stew makes great leftovers and the flavors often deepen overnight.
- You can add other finely chopped vegetables like zucchini or sweet potato if you have them on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups (estimate)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg