Chicken Stew With Coconut Milk, Herbs, and Mixed Greens

Ingredients

• 3 table spoons of olive oil
• 1 lb. of chicken breast cut into bite size chunks (optional)
• 1 ¼ cup of green onions chopped (use mostly white parts for stew and green parts for garnish)
• 1 cup of potatoes (cut into 1 inch chunks)
• 1 cup of baby carrots (halved)
• 1 can of diced tomatoes
• 1 cup of canned coconut milk
• 3 cups of chicken broth or vegetable broth
• 1Tbsp of cumin
• 1 Tbsp. of curry powder
• 1 cup of sweet potato greens (chopped)
• 1 cup of Malabar spinach (chopped)
• 1 cup of French sorrel (chopped)
• Salt and Pepper to taste
• ¼ tsp. of Tabasco to taste
• ¼ cup of each Basil, Mint, and Arugula (chopped for garnish)

Instructions

1. Heat oil in pan then add curry powder and cumin. Add chicken stir until slightly golden brown. Add tomatoes.
2. Add coconut milk and broth. Add potatoes and carrots. Cook until potatoes and carrots are tender. Add greens at the last minute so that they don’t overcook. Add Tabasco, salt and pepper. Combine basil, mint and arugula.
3. Serve stew in a bowl and garnish with herbs and arugula.

Notes