Last month I had to take a family member to the doctor’s office. While sitting in the waiting room, I did as usual, reached for the magazines relating to food or recipes. I came across a Better Homes and Garden magazine dated December 2011. My attention was drawn to a recipe for Curried Chicken Stew. Immediately, I thought about the fact that I had a can of coconut milk that I had purchased to prepare Indian Fried Rice, a recipe that one of my sisters had shared with me. The chicken stew looked so scrumptious, that I decided to try it at home. It was very different from the flavors that I generally taste in my chicken dishes but still very appealing.
Well, here’s my twist:
- 1 chicken cut up
- 2 tablespoons roasted garlic olive oil
- 1 medium onion chopped
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 2 cloves garlic chopped
- 1 cup unsweetened coconut milk
- 2 tablespoons curry powder (I used Malaysian Seven Seas Curry)
- 1 teaspoon crushed red pepper
- 1/2 cup golden raisins
- Trim excess skin from chicken and cook chicken in a Dutch oven or large skillet for about 8 minutes or until browned.
- Drain and discard fat.
- Add remaining ingredients except the raisins.
- Simmer over low heat for about an hour or until the internal temperature of the chicken reaches 180 degrees F.
- Top servings with raisins.