Friday, February 18, 2011

Curried Tomato Chicken Stew

Another great recipe I thought to share with everyone.  This one is easy, has wonderful rich flavor and can be made in the morning and served later that night for your family dinner!  Have fun.

Curried Tomato Chicken Stew

YIELD: 4 portions

      8          ea         Boneless, skinless chicken thighs
      2          Tbs      Curry Powder
      2          pts       Grape Tomatoes, split
      1          can       Unsweetened Coconut milk
      1          ea         Onion, diced
      4          ea         Garlic cloves, minced
      1          cup      Orange Juice
      1          cup      Chicken Stock
      1          bunch  Broccoli Raab, cut into 1 inch pieces
      as needed        Flour for dredging
      4          cups     Cooked Jasmine Rice

1.   Season chicken thighs with S&P. Dredge lightly in flour and sear in a dutch oven browning slightly and turning as needed.
2.   Add onions, garlic, tomatoes, and curry, sauté for 2 mins stirring frequently.
3.   Add chicken stock, O.J., and coconut milk.  Bring to a simmer and cook 20 mins. Add raab and cook till just tender.
4.   Season with S&P as needed. Serve over Jasmine rice.