One Pot Whole 30 Chicken Coconut Curry Stew w/ Sweet Potatoes and Cashews
There is something so comforting about a warm delicious stew on a cold winter day. While I mainly steer towards tomato based and meat filled versions, lately I have had a serious craving for all spices Indian. While trying to follow Whole 30 and also omit garlic & onion (for Low FODMAP purposes), Indian food is a cuisine that is extremely difficult to find if not making it yourself (given how large of a role these root vegetables play in their traditional dishes). Before I dive in, let’s discuss the history of a typical curry dish. Curries have been a staple of eastern cuisine for centuries and, according to this post on Sukhi’s Indian Cuisine, while no one really knows when curry was invented, “the use of spices in a sauce to flavor meats has been tracked back to 2500BCE from Mohenjo-Daro.” From there, it is assumed that curries were spread across Asia and Europe via Indian monks traveling via the Silk Route. Now, we see curry flavors in dishes all across the world. For more on what curry powder is composed of, I recommend checking out the piece on Sukhi’s Indian Cuisine I highlighted above.
Ingredients (serves 4):
Chicken breast (2)
Sweet potatoes (2)
Cauliflower rice (1bag or ½ head)
Lite coconut milk (1 can)
Chicken broth (1/2 cup)
Cashews (1 large handful)
Coconut oil
Curry powder
Turmeric
Cayenne pepper
Salt & pepper
Directions:
Peel and cut the sweet potatoes into ½ inch cubes
Add the coconut milk, chicken broth, cauliflower rice, chicken breast, and spices into the Instant Pot
Put the Instant Pot on "soup" mode for 25 minutes and allow to cook
Once complete, shred the chicken in the soup
Remove and serve hot topped with a handful of cashews
Compliant with the following diets:
Whole 30 – if you are not following Whole 30, the cauliflower rice can be replaced with rice, farro, or quinoa. Cook the grain separately and add at the very end.
Paleo
Low FODMAP
Gluten Free