Chicken Curry Stew

By: Tamyra RiselikethePhoenix Murphy

Ingredients:

1-2 pounds of sliced chicken breast

2 tsp canola oil

1 large sweet onion

5 Tbsp minced garlic

2-3 potatoes diced

1/2 pound of peeled baby carrots

1 jar of curry paste

1 can of coconut milk

*prep everything that needs sliced and diced prior to beginning.

Directions:

Heat Ninja on Stove Top High and add 2 tsp canola oil. Let the oil get hot and add in the chopped onion and minced garlic.

Stir constantly for 5 minutes. Then add in sliced chicken.

Keep stirring for a couple of minutes. Let chicken cook until brown.

Add in diced potatoes, baby carrots and half or whole jar of curry paste (depending on how many you are cooking for).

Stir until the curry paste completely covers all the ingredients in the Ninja.

Pour in ½ can of coconut milk. Then turn the Ninja on the Slow Cook High setting for 3 hours.

You can place a towel between the lid and the base to absorb a lot of moisture. After about an hour add remove the lid and add in a little more coconut milk.

Place the lid back on top. After the remaining slow cook time expires turn off the Ninja and pour in the remainder of the coconut milk.

Stir well and allow to sit for about 10 minutes to cool down a little.

*pair with rice of your choice. I paired with coconut rice. I made white rice and instead of boiling in water I boiled it in coconut milk.