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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This made me feel better when suffering from a sinus infection. Nutritious and fairly spicy. Could add thai chilis to really heat it up. Ingredients:
1/4 cup fresh gingerroot |
1 1/2 cups cubed sweet potatoes |
5 ounces sliced shiitake mushrooms |
3/4 lb chicken breast |
1/4 cup hot paprika |
1 (15 ounce) can light coconut milk |
2 teaspoons curry powder |
2 cups chopped kale |
1/2 cup bell pepper |
3 tablespoons garlic, mashed |
2 tablespoons olive oil |
water, to keep all covered through cooking and to make desired amount broth |
Directions:
1. in stock pot, heat oil over medium heat.
2. add garlic, thin sliced ginger, pepper, and mushrooms to soften.
3. add sweet potato, paprika, and curry powder
4. cover with water.
5. add chicken and cover- allow water to reach slow simmer.
6. reduce heat and simmer until chicken and vegetables are cooked through- chicken should fall apart and potatoes should be soft- check every 30 minutes.
7. when stew is ready, place kale on top, cover and steam for approximately 10 minutes- leave kale crisp.
8. right before serving, add coconut milk and stir.
9. could also be made in slow cooker on low.
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