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Lunch / Dinner

Curried Chicken Fricassee with Coconut

Authentic Indian curry is not something you think you’d have time to prepare on a weeknight. But with this thick, chunky curried chicken stew, you can satisfy your curry urge at a moment’s notice.

It starts with curry powder — not curry paste. Curry powder is a blend of a dozen or more spices. Purists would never use it, but it does make things a lot more convenient. Just be sure you have a fresh jar on hand — after six months, ground spices lose their punch.


2 servings

Total Time

45 minutes

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Test Kitchen Tip

Coconut oil is extracted from pressed, dried coconut meat. It’s typically solid at room temperature and melts when heated.


Melt coconut oil in a sauté pan over medium-high heat. Add tenders and cook until browned, 23 minutes per side; transfer to a plate and shred when cool.

Add mushrooms to pan and season with salt; cook until they release their moisture and start to brown, 5 minutes. Stir in onion, celery, carrots, and garlic; reduce heat to medium-low, cover, and sweat until vegetables soften, 5 minutes.

Stir in flour and curry powder; cook 2 minutes. Increase heat to medium-high and stir in broth and coconut milk. Bring curry to a boil, reduce heat to medium, and simmer until thick, 5 minutes.

Add peas, cilantro, lime juice, and shredded tenders; season with salt and pepper flakes. Serve fricassee over Coconut Rice; garnish with serranos and toasted coconut.


Because mushrooms are full of water, cook them until they release all their moisture and it evaporates.


To get rid of the raw spice taste of curry powder, add it with the flour, and cook it a couple of minutes.

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