Rating: 7/10
Taken from "From Grandma to You: A Comforting Chicken-Coconut and Potato Stew" The cookbook author instructs readers to serve her remarkable stew with whole bananas, not slice them.
Serves 4
2 medium vine-ripened tomatoes, coarsely chopped 1 jalapeño, stemmed and coarsely chopped 1 red bell pepper, stemmed, seeded, and coarsely chopped 1 tbsp. tomato paste ½ cup plain yogurt 1/2 tbsp. curry powder 1/2 tbsp. ground cumin 1/2 tsp. ground turmeric Large pinch of ground cardamom Pinch of ground cinnamon 2 tsp. kosher salt, plus more as needed ¼ cup extra-virgin olive oil or canola oil 1 large red onion, finely chopped 2 large garlic cloves, minced 1 tbsp. minced ginger 1 baking potato, cut into 1/2-inch pieces 2 carrots, cut into thin coins 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces 1 cup full-fat unsweetened coconut milk Large handful of cilantro leaves, finely chopped Cooked rice and bananas, for serving
This might look like a lot of ingredients, but the stew is made quickly and simply.
In the jar of a blender, combine the tomatoes, jalapeño, bell pepper, tomato paste, yogurt, curry powder, cumin, turmeric, cardamom, cinnamon, and salt, and puree until smooth.
Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Add the onion, garlic, and ginger, and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in the blended tomato mixture, bring the mixture to a boil, then immediately lower the heat, cover, and cook until very fragrant, about 10 minutes. This initial cooking forms the base of the sauce.
Stir in the potato, carrots, chicken, and coconut milk. Cover the pot and cook, uncovering to stir occasionally, until the vegetables are tender and the chicken is cooked through, about 30 minutes.
Season the stew to taste with salt. Serve hot, sprinkled with the cilantro, over cooked rice, and with bananas alongside. (Don’t slice the bananas; just serve them whole and take bites as you devour the stew).