Coconut Chicken Stew

Instructions

1. Season the chicken
   Place the chicken pieces in a bowl and season generously with salt and pepper. Toss to ensure all pieces are evenly coated.
2. Brown the chicken
   Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces on all sides, about 3-4 minutes per batch. Transfer browned chicken to a plate and set aside.
3. Sauté the aromatics
   In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Add the curry powder, turmeric, and cumin, stirring constantly for 30 seconds to toast the spices.
4. Add vegetables
   Add the sliced carrots and diced bell pepper to the pot, stirring to coat with the spice mixture. Cook for 2-3 minutes until the vegetables begin to soften slightly.
5. Create the stew base
   Pour in the coconut milk and chicken broth, stirring to combine. Add the brown sugar and bring the mixture to a gentle simmer. Return the chicken and any accumulated juices to the pot.
6. Simmer the stew
   Reduce heat to low, cover partially with a lid, and simmer for 30-35 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
7. Finish and adjust seasonings
   Add the lime juice and stir to incorporate. Taste the stew and adjust seasonings as needed, adding more salt, pepper, or curry powder if desired. If the stew is too thick, add a little more chicken broth; if too thin, simmer uncovered for a few more minutes.
8. Serve
   Ladle the coconut chicken stew into bowls over steamed rice if desired. Garnish with fresh chopped cilantro and serve hot with lime wedges on the side.