Curried Chicken Stew

Ingredients

• vegetable oil, or as needed
• tablespoon ground turmeric
• tablespoon shot Madras curry powder
• large onion, diced
• tablespoon minced garlic
• skinless, boneless chicken breasts, cut into 1/2-inch piece s
• Roma tomatoes, diced
• russet potatoes, diced
• carrot, diced (Optional)
• (14 ounce) can coconut milk, or more to taste
• (6 ounce) can tomato paste
• 1/4 cup chicken broth, or more to taste (Optional)
• salt and ground black pepper to taste

Instructions

1. Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.

Tips

I use hot Madras curry powder but you can use paste for this dish also. You could even use a little ketchup instead of tomato paste. You may want to omit the black pepper if the spice level is already spicy to you.