Soups

Curried Chicken Coconut Stew

When you don’t want to make the same boring chicken noodle soup from your chicken carcass, try this fresh, new, exotic idea.

There’s not an ingredient on the list that’s not a nourishment to the body, in this sensational mix of flavors… and colors!   Using the carcass of a chicken to boil down the valuable bone broth makes this recipe even more of a powerhouse of nutrition.

 

 

curry chicken stew

 

Recipe

Chicken carcass (with some meat left on)

4 cups water

2 tbsp olive oil

1/2 cup finely chopped onion

1/2 cup shredded carrot

1 small potato, shredded

2 cloves garlic

1/2 cup peas

2 1/2 tsp curry

1 tsp tumeric

1/8 tsp cardamom

1/8 tsp cayenne pepper

1 tbsp honey

1/2 tbsp balsamic vinegar

1/4 cup unsweetened coconut

(for garnish)

fresh cilantro (chopped)

freshly ground pepper

plain yogurt

 

Add measured water into a large pot and add the carcass, breaking it down a bit to get more of it into the water.  Turn heat to high.  Once boiling, turn down to medium low, cover and continue to cook 12-15 minutes.  Turn carcass so that the remaining parts are now underwater and continue cooking for another 12-15 minutes.  Separate meat and carcass from the liquid with a strainer and pour liquid back into the pot.  Leave the meat and carcass to cool.  In a frying pan, saute onion, carrots and potato for about 5 minutes in olive oil.  Add garlic and saute another minute.  Add the veggies to the liquid and add all of the spices, honey and balsamic vinegar. Carefully remove the meat from the carcass, making sure you remove the bones.  Add the meat to the pot.  Heat to boiling, lower heat to a simmer and cook for another 10 minutes.  Add coconut and cook for another 5 minutes.  Pour into bowls.  Top with cilantro, fresh pepper and a dollop of plain yogurt.

 

 

 

 

 

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