Serves: 6Prep Time: 15 minutesCook Time: 30 minutes
MICHAEL: We loved having Aaron on the show. He’s a good ol’ Midwestern boy (like myself), straight from the farm, and his trip to The Chew was his first to the big city. His stew is incredibly simple to put together, but the amount of flavor he packed into that dish is unbelievable. It’s sweet from the coconut and spicy from the cayenne pepper, with curry spices that make it rich and satisfying. Make it stove top or let it simmer in the slow cooker all day long. Either way you’ve got a real winner on you hands.
3 tablespoons olive oil
⅓ cup white onion, chopped
3 cloves garlic, minced
1 teaspoon cayenne pepper
1½ cups carrots, cut into 1½-inch pieces
1½ cups sweet potatoes, peeled and cut into 1½-inch pieces
1½ pounds boneless chicken breasts, cut into 1½-inch pieces
1 teaspoon ginger powder
½ teaspoon curry powder
2 cans (13.5 ounces) coconut milk
1½ cups chicken stock
1 teaspoon lemon juice
Kosher salt and ground black pepper, to taste
¼ cup toasted coconut flakes, to garnish
1. Place oil in a heavy pot over medium heat. Add chicken and sauté until lightly browned, about 4–5 minutes. Add onion, garlic, cayenne pepper, carrots, and sweet potatoes. Sauté for 2–3 more minutes. Add ginger, curry powder, salt, and pepper, and stir to combine.
2. Add coconut milk and chicken stock, then bring to a boil. Reduce to a simmer and cook for 20 minutes.
3. Finish with a squeeze of fresh lemon juice and a sprinkle of toasted coconut flakes. Serve warm.