Coconut Chicken Stew

A creamy and flavorful stew, excellent for the not so warm evenings

Coconut Chicken Stew

INGREDIENTS

4 SKINLESS CHICKEN LEGS (SEASONED WITH ) GARLIC POWER, INDIAN CURRY, PAPRIKA AND SALT

1 TABLESPOON EXTRA VIRGIN OLIVE OIL

1 TABLESPOON FRESH GROUND CHILLI PASTE

2 CLOVES GARLIC (CRUSHED)

1 CUP WATER

1 CUP DICED PUMPKIN

2 CUPS COCONUT MILK

SALT TO TASTE

6 NEW POTATOES (PEEL AND COOKED)

1 LARGE CHOCHO (PEELED CUT IN BITE SIZE PIECES AND COOKED)

2 TABLESPOONS SPRING ONIONS/ SCALLION (FINELY CHOPPED)

3 LEAVES FRENCH THYME OR 1/2 TEASPOON OREGANO

4 BASIL LEAVES (CHOPPED)

DIRECTIONS

  1. Heat Dutch Pot / Dutch Oven

  2. Add Olive Oil

  3. Add Chicken Legs (slightly brown)

  4. Add Water, Ground Chilli Paste, Crushed Garlic and Pumpkin

  5. Cover and cook 10 minutes or until liquid as reduced

  6. Add Coconut Milk, Chocho and Potato

  7. Cook 10 minutes (uncovered on medium heat) Stirring occasionally

  8. Add Spring Onion, Oregano and Basil

  9. Remove from heat cover for 5 minutes then serve

Can be served with finely chopped sweet Pineapple. The Pineapple will ease the spicy of the Chilli Paste