Curry Chicken and Sweet Potato Stew

Curry Chicken and Sweet Potato Stew



Ingredients

2 tablespoons olive oil
12 boneless, skinless chicken thighs
1 large onion, chopped
3 celery stalks, sliced
2 carrots, sliced
1 yellow pepper, chopped
3 sweet potatoes, peeled and cubed
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon pepper
5 cups chicken broth
1 can full fat coconut milk


Directions

In a large pot, heat olive oil over medium-high heat. Brown the chicken thighs, in 2 batches if necessary, for 3 minutes per side. Remove the chicken to a plate and keep warm.

Add more olive oil to the pot if needed and saute onions, celery, and carrots for 5-7 minutes; until tender. Add yellow pepper and sweet potatoes; saute for 3 minutes. Stir in curry powder, salt, and pepper.

Pour in chicken broth, bring to a boil, reduce heat, and simmer (covered) for 10 minutes. Stir in coconut milk, bring to a boil, and simmer for 5-10 minutes; until sweet potatoes are tender. Serve immediately.

source: thefoodieandthefamily