Chicken Curry Stew
3/4-1 lb Chicken breast
1 cup chicken broth or stock
1 large onion chopped
1 jalapeño chopped (or bell pepper)
8oz fresh mushrooms diced
2 T of basil pesto
1 13 oz can of coconut milk
~1 t ground ginger
~1 heaping T curry powder
~1 T veg oil (I used avocado oil)
Sauté veggies in oil, pesto, pinch of curry powder, and some of the broth.
Cook chicken breast (or use rotisserie), chop, and combine with sautéd veggies, seasoning, and rest of the broth.
Simmer ~10-15 mins, while stirring in coconut milk.
Add salt, pepper, and/or more curry to taste.
Complements of Dani Banks.