Coconut Chicken Curry Stew

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This dish packs a punch of De-Stress Superfoods and is particularly heating with its host of flavoursome spices. Add in the healthy fats from coconut and it is a wonderful metabolism booster – consider for breakfast!

Extra tip: great to freeze in batches for the tastiest ready-meal possible; keep a fresh coriander plant growing to be able to add fresh leaves whenever you want

See De-Stress Superfoods: 

Serves 2

2 cloves of garlic – more if you fancy
4 whole red chillis (optional) – more if you fancy
1/2″ piece ginger – more if you fancy
1/4 tsp fenugreek seed powder
1/4 tsp ground cumin
1/4 tsp turmeric powder
1/4 ground coriander
1/4 ground cinnamon
1 tsp butter or coconut oil
1 medium onions, finely chopped
2 medium skinless breasts of free-range chicken about 200g each
Half tin of coconut milk – or more if you like
1 green cardamom
1 medium red pepper, sliced
1 large carrot, finely slice lengthways
I portion cauliflower, cut into small florets
50g baby sweetcorn, sliced in half
Fresh coriander leaves to garnish


  • use beans or tofu instead of chicken for vegetarian alternative; slow cook the bean as in Chapter Six of The De-Stress Diet, but add the tofu near the end of the cooking process
  • use any chosen protein instead for variety; lamb, prawns or fish
  • serve as a stew to reduce starchy carbohydrates eaten in the evening, but also goes well with an occasional or lunchtime small portion of brown Basmati rice
  • other veg can be used
  • can be served with a dollop of live Greek or plain yogurt
  • to make a really quick version, buy a good quality Thai curry paste and a tin of coconut and add to the fresh ingredients – with maybe some extra ginger and garlic paste


  1. Crush the garlic, finely chop the chillies (if including) and ginger and mix in with the fenugreek, ground cumin, turmeric, ground coriander and cinnamon to make a spice mixture.
  2. Heat the butter or coconut oil in a large heavy bottomed pan until completely hot, but do not let it burn.
  3. Add the onions and spice mixture into the pan and mix around with a spatula until browned. Add the chicken cubes to the pan and mix around in the pan to fully coat in the onions and spices and to slightly brown. Add the coconut milk, cardamom, red pepper, carrots and cauliflower, baby sweetcorn and mix in.
  4. Simmer until the chicken is cooked through (about 10-15 minutes depending on how large the cubes are), check the inside to ensure there is no pink flesh left.
  5. Garnish with fresh coriander and serve in deep bowls.