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Tuesday, June 14, 2016

CHICKEN VEGGIE STEW

MAKES 4 SERVINGS. HALF RECIPE FOR 2.

1 1/2 tsp curry powder
3/4 tsp Italian seasoning
1/2 tsp chopped thyme, plus 3 sprigs
6 skinless boneless chicken thighs, quartered
13.5 oz [378 ml] can unsweetened coconut milk
1 onion, chopped
2 cloves garlic, minced
1 serrano chile pepper, seeded, chopped
10 oz [280 g] pkg flatbread
1 cup [224 g] frozen peas and carrots

Combine curry powder, Italian seasoning, thyme, salt and pepper in a bowl. Add chicken, toss, set aside. Skim 2 tbs solid cream off top of coconut milk, transfer to a pot, melt. Add chicken, cook until browned, transfer to a plate. -Add onion, garlic, chile, and thyme sprigs to pot, cook until onion is softened. Return chicken to pot along with 1/4 cup water, stir. Add coconut milk. Tear 1 flatbread into small pieces, add to pot, cook until thickened. Just before serving, warm remaining flatbread in microwave. Remove thyme sprigs from pot, stir in peas and carrots. Cook until warmed through. Season with salt and pepper. SERVE with remaining flatbread & ENJOY...

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