Coconut Curried Chicken Stew

2 large chicken breasts - cooked, diced

1 - 2 Tbsp coconut oil

1 medium onion

2 cloves of garlic

1 bell pepper, cut into thin slices

28 oz can diced tomatoes

1 can coconut milk

1 c chicken broth (or water)

1 tsp curry spices

1 tsp turmeric*

salt to taste


*Yes, curry powder already has turmeric, feel free to add a little more!


Bake chicken as desired - I cooked mine at 350 for about 40 minutes, topped with salt, pepper, garlic powder and thyme.


In a large stock pot or dutch oven, saute garlic, onions and pepper in coconut oil until soft. Stir in spices and continue stir until all vegetables are well coated in spice mixture.


Add tomatoes, coconut milk and broth and bring to a boil.


Add diced chicken, bring to a gentle boil again and then reduce to a simmer, allowing soup to cook for another 15-20 minutes, stirring occasionally while the flavors blend.  


Serve and enjoy!