Korma-Style Chicken Stew


  1. In a large zip bag, combine the yogurt and chicken. Refrigerate for 30 minutes, or up to 2 hours.
  2. In a large skillet over medium heat, warm the coconut oil. Add the onion, sauté until soft. Add the garlic, cook 1 minute. Remove from pan.
  3. In a blender, combine the water and coconut flakes. Blend for 5 minutes. Strain over a bowl, reserve the liquid. Rinse the blender and blend the coconut water, onion, garlic and cashews until smooth.
  4. In the skillet, combine the onion mixture, chicken and yogurt, sweet potatoes and broth. Bring to a simmer over low heat and cook for 50 minutes. Add the cumin, salt, tomato paste, paprika, ginger and crushed red pepper.
  5. Cook 5 minutes, or until potatoes begin to break down and chicken is cooked through.
  6. Before serving, stir in the cilantro. Plate over cooked rice garnished with a dollop of yogurt and a sprinkle of additional cilantro.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen    

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