Curry Chicken and Broccoli Stew

Curry Chicken and Broccoli Stew

Use Organic:
  • 1 ½ lb. chicken breast cut into chunks
  • 2 cups steamed broccoli florets
  • 2 cups cooked rice
  • 1 cup light coconut milk
  • ½ cup chopped yellow or white onion
  • 1 Tablespoon Garden of Life Coconut Oil
  • ½ cup chicken broth
  • 2 teaspoons curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ginger powder
  • ⅛ teaspoon ground cardamom
  1. Heat coconut oil in a large pot and add onions.
  2. Sauté onions lightly, until translucent and then add coconut milk, chicken broth and all spices and bring to a simmer.
  3. Add chicken and cover pot.
  4. Cook for about 10 minutes until the chicken is bone white all the way through (you may need to cut a piece to see if it’s done in the center).
  5. Reduce heat to low and add in cooked rice and steamed broccoli.
  6. Allow the stew to cook for another 10 minutes on low heat and then serve immediately or store in refrigerator for up to 4 days.


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