CHICKEN STEW WITH COCONUT MILK

I decided to make a chicken stew for supper without using any nightshades (eg tomatoes, peppers or tomatoes) and no carrots. The DH is not eating nightshades and I wanted to keep the stew lower in carbs. It turned out fine, I likely should have added some curry powder but thought about it after it was made. I used chicken breasts but any cut of chicken could be used. I also used a full can of coconut milk and could have used half a can as the stew had a bit more liquid than what I wanted. But I didn't want to have half a can in the fridge looking for a purpose. I served the stew over mashed cauliflower. Cauliflower rice is also a good choice if you don't want to serve the stew with rice or potatoes. 

Mixing the cubed chicken with coconut flour.

Sautéing the chicken.

The vegetables are being sautéed with the chicken.

Going into the oven to cook

Ready to eat.

INGREDIENTS:

2 tbsp oil

1.5 pounds chicken breast, boneless, skinless, cut into small chunks

2-3 tbsp coconut flour

Salt and pepper

1 onion chopped

2 stalks celery, chopped

2 gloves garlic, minced

6 mushrooms, chopped

1 can of coconut milk

1 tsp turmeric 

Salt and pepper

2 tsp tapioca flour or corn starch

bunch of chopped parsley or cilantro

Bake at 375 degrees F for 45 minutes

DIRECTIONS:

Dry the chicken with paper towels before cutting up the chicken breast into cubes. Mix the cubed chicken with the coconut flour in a container. Add some salt and pepper. 

Heat the oil in a medium size heavy dutch oven on high heat. Add the cubed chicken, reduce heat to medium and stir often. If the chicken is sticking to the pot, add a little bit of water and reduce the heat to medium low. Cook for five minutes stirring often. Add the vegetables and stir. Cook on medium low for another five minutes. Add the coconut milk, spices, flour and herbs. I shake the can of coconut milk to make sure that the cream is dispersed and not at the top of the can before I open it. Combine well. Add a lid to the dutch oven. 

Bake at 375 degrees F for 45 minutes. Check occasionally to see if the liquid is cooking down. If there is too much liquid in the stew you can take the lid off or have the pot partially covered. Serves 4 generously.