Name: CREAMY COCONUT CHICKEN STEW SAVED WITH RICE
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2.50 lbs chicken thigh and drumstick; 1.50 lbs potatoes; 1 small red onion; 85 g bell pepper (orange, green, yellow); 1 g medium carrot; 1 cup coconut cream; 1 tbsp curry powder; ½ tbsp seasoning salt; 1 tbsp dill dried; 1 tbsp garlic powder; 1 tbsp lemon and herbs; 1 tsp Maggi sauce; 15 ml vegetable oil

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1580

CategoryAfrican, American, ThaiDifficultyAdvanced

The coconut cream gives this dish a smooth, comforting texture, while the curry and herbs bring out a deep, delicious flavor.

It's an easy one-pot meal that's perfect for lunch or dinner simple ingredients, BIG taste!

Yields1 Serving

Prep Time20 minsCook Time40 minsTotal Time1 hr

2.50 lbs chicken thigh and drumstick

1.50 lbs potatoes

1 small red onion

85 g bell pepper (orange, green, yellow)

1 g medium carrot

1 cup coconut cream

1 tbsp curry powder

½ tbsp seasoning salt

1 tbsp dill dried

1 tbsp garlic powder

1 tbsp lemon and herbs

1 tsp Maggi sauce

15 ml vegetable oil

1. PREPARE THE INGREDIENTS:

Wash and cut the chicken. Peel and cube the potatoes.

Chop the onion, slice the bell pepper, and the carrot.

2. SEASON THE CHIKEN

Heat oil in a pot over medium heat. Add chicken and cook until browned on both sides.

In the same pot with the chicken, add potatoes. Mix well for about 5 minutes, then add the onion, bell pepper, carrot, green onion, and water. Mix.

Add curry powder, seasoning salt, garlic powder, dill, lemon and herbs, and Maggi sauce.

Add coconut cream, mix well, and cook for 5 minutes, then add eggs (adding eggs is optional), cover and cook for 5 more minutes.

Eat warm and enjoy with rice!

Ingredients