Click for Cookbook LOGIN
"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Indian Coconut Curry “Stew” Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Indian Coconut Curry “Stew” is from The Great Ginther Get-Together 2018 Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• Coconut Curry or Vindaloo sauce (vindaloo is spicier and stronger tasting than the coconut curry)
• Six to nine chicken tenderloins cut into 1 inch chunks
• One medium onion peeled and diced
• One or two parsnips peeled and sliced
• One or two carrots peeled and sliced
• One medium sized sweet potato peeled and diced
• One half eggplant sliced and diced into squares
• Green pepper diced
• One-half to one cup Quinoa
Directions:
Directions:
I made up this recipe using Coconut Curry Sauce. My family likes it, and they suggested that I add it to the cookbook. If you try it, feel free to change the ingredients and amounts to suit your personal preferences. I use Maya Kaimal all natural Coconut Curry Indian Simmer Sauce. Costco sells it, but as you may know, products you find at Costco may change in size or quantity and/or completely disappear from the shelves at any time. The Coconut Curry used to come in a 30 oz. container. Now I can only find it in twin pack of 24 ounce containers – one container of Coconut Curry and one of Vindaloo. I also use Costco’s Kirkland skinless boneless chicken tenderloins.

Brown the chicken chunks and onion in a large saucepan or soup pot. Stir in the coconut curry and add the other ingredients. I add the vegetables as I prepare them, starting with the parsnips and carrots since they take a bit longer to cook. I add the eggplant and Quinoa last since they cook the fastest. Cover and allow the mixture to simmer at a very low boil for at least an hour stirring occasionally to avoid burning the curry. It is done when the parsnips, carrots and other vegetables are fully cooked. It is good served with nan or other bread. I sometimes serve it with a soft flour tortilla shell.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

49W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!