John Myers
Curry Chicken Stew
The perfect curry chicken stew recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 0,5 bunch Soup greens
- 2 Chicken breasts
- Salt
- 2 Bay leaves
- 4 Allspice grains
- 700 g Hokkaido pumpkin
- 1 pole Leek
- Butter
- 1 tablespoon Curry
- 1 can Coconut milk
- 200 ml Broth
- Peel the onion, cut in half, clean or peel the soup greens and cut everything into small pieces.
- Put the soup greens and the onion in a saucepan, and add 1 liter of water, season with salt and allspice,
- Wash the meat into cubes and add to the pot, bring to the boil and simmer gently for 30 minutes. Take the meat out of the pot and pour the stock through a sieve
- Dice the pumpkin pulp, wash the leek thoroughly and cut into rings.
- Heat some butter in a saucepan, roast the leek and pumpkin in it and sauté for about 5 minutes.
- After 2 minutes dust with curry, stir well, deglaze with the poured stock, bring to the boil and simmer for 15 minutes.
- Now add the pumpkin, leek and coconut milk, bring to the boil, season with salt and pepper, place the soup on a plate and serve with a dollop of sour cream
- Since there was still something left over, we put a few Kritakie noodles in the soup and ate them the next day
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