Friday, May 2, 2014

Disney at Home: Coconut Curried Chicken Stew

One of my absolute favorite restaurants at Disney World (if I have to choose) is Boma – Flavors of Africa, located at Disney’s Animal Kingdom Lodge.  It’s a favorite of mine because of the rich African flavors incorporated in every tasty dish.  Sitting under a thatched roof, surrounded by great views, this family-friendly buffet is quickly becoming a favorite for breakfast among many Disney guests, and also serves an awesome lunch and dinner.

Head there for lunch time, and try the Coconut Curried Chicken Stew.  If you are like me, and not planning to be there for a while, here’s a recipe you can try at home.

1 whole chicken, cut into 8 pieces
Coarse salt and freshly ground pepper, to taste
2 ½ tablespoons curry powder, divided (1 tbsp & 1 ½ tbsp)
3 tablespoons canola oil
6 tablespoons butter
¾ cup all-purpose flour
4 cups chicken broth
½ cup honey
1 teaspoon cayenne pepper
1 cup diced canned tomatoes, drained
1 cup onions, diced chunky
1 cup red bell peppers, coarsely diced
1 cup potatoes, coarsely diced
½ jalapeno, seeded and minced
1 cup coconut milk
½ cup chopped fresh cilantro

Sprinkle the chicken pieces with salt, pepper and 1 tablespoon of curry powder.

In a 4-quart saucepan over medium heat, sear chicken in canola oil until golden brown

Remove the chicken and wipe out the saucepan

Using the same saucepan, make a roux by melting the butter, then stir in the flour. 

Once the roux turns beige, add the chicken broth, honey, remaining curry powder, cayenne pepper and tomatoes.  Simmer until thick, about 20 minutes.  The longer this simmers, the thicker your stew will be.

Add the onions, red bell peppers, potatoes, jalapeno, coconut milk, and seared chicken to the thickened stock. 

Cook over medium heat until chicken is cooked through, about 25 to 30 minutes.

Garnish with fresh cilantro. (Oops! I forgot to buy cilantro!)

Sometimes, I make this with three to four boneless skinless chicken breasts, simply because that’s what I have on hand (as shown in the pictures.)  Using the whole chicken does make the soup more flavorful.  If you are cooking for children, consider removing the jalapeno as it may be too spicy for their liking.  If you are cooking for me, add the whole jalapeno and a couple of its friends.

This recipe freezes well; I enjoyed a couple of bowls immediately, but froze the majority of it so I could eat well after the baby arrives.

This recipe is courtesy of Chef Mickey: Treasures from the Vault & Delicious New Favorites, purchased at the Fantasia gift shop, by my wonderful husband, inside Disney’s Contemporary Resort.

Lottie Ferguson, @CrunchyDisneyMa

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