Indonesian Chicken Stew

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 Red bell pepper, sliced
• 2 Carrots, sliced
• 2 Potatoes, cubed
• 1 can Coconut milk
• 2 cups Chicken broth
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 1 tablespoon Brown sugar
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Fresh cilantro, chopped, for garnish

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat.
2. 2.Add the chopped onion, minced garlic, and minced ginger. Cook until fragrant and the onion is translucent.
3. 3.Add the chicken pieces and cook until browned on all sides.
4. 4.Add the sliced red bell pepper, sliced carrots, and cubed potatoes to the pot.
5. 5.Pour in the coconut milk and chicken broth.
6. 6.Stir in the soy sauce, lime juice, brown sugar, turmeric, cumin, coriander, salt, and black pepper.
7. 7.Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. 8.Serve the Indonesian Chicken Stew hot, garnished with fresh cilantro.
9. 9.Enjoy this flavorful and comforting stew!

lightbulb_outline Tips

• chevron_rightFeel free to adjust the spice level by adding more or less chili flakes.
• chevron_rightServe the stew with steamed rice or crusty bread for a complete meal.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• chevron_rightThe flavors of this stew will develop even more overnight, so it's great for meal prep!