Warming Chicken Stew

chicken stew

Hey y’all! Are you ready for the next recipe in my Fed For Real series?

As a reminder, every Thursday I’ll be posting a calorie-appropriate, macro-balanced recipe on my blog that’ll help inspire you to eat enough at every meal.

I have a few higher fat, moderate carb recipes in the line-up for the next couple of weeks. But soon I’m also going to share higher carb options so you can experiment with a high carb, real food diet.

It’s generally how I eat, and I really don’t think there are enough good resources on that topic. (I hope to become that resource this year! Stay tuned!)

Let me know in the comments below what you want to learn from me about higher carb, real food/Paleo eating!

Enjoy this delicious stew and stay warm!

Fed For Real
Recipe of the week

Warming Chicken Stew

A warm chicken stew is hard to beat, particularly on a cold winter’s day.

With subtle curry flavors and digestive-supporting ingredients, this stew is the perfect comfort food for nourishing your body throughout the colder months.

Get more great macro balanced recipes like this – along with shopping guides and meal planning tips – in our 14 Day Calorie Challenge!

chicken stew

Warming Chicken Stew

SERVES 2

Prep time: 10 min / Cook time: 45 min / Total time: 55 minutes

1 serving =   682 calories, 36g fat, 38g protein, 56g carbs, 11g fiber

Ingredients

  • 2 Tbs Coconut oil or Ghee
  • 1 Onion, peeled and diced
  • 3 Garlic cloves, finely chopped
  • 1 Tbs Ginger, grated
  • 1 Tbs Ground Curry Powder
  • 10oz Chicken thighs, organic/ pasture raised
  • 2 Cups Canned tomatoes
  • 1 Cup Chicken Broth or stock
  • 2 Cups Zucchini, chopped
  • 2 Cups Cauliflower, chopped
  • 1 Cup Carrot, chopped
  • 1 Cup baby potatoes, washed, quartered
  • 2 Tbs Coconut cream, full fat (or use coconut yogurt or sour cream)
  • Salt + Pepper to taste

DIRECTIONS

  1. Pre-heat oven to 350F (180C).
  2. Set up a dutch oven (or large pot) on the stove on medium heat. Add coconut oil, onion, garlic and ginger and saute until onions are soft.
  3. Stir in the curry powder. Cook for 1 minute.
  4. Add the chicken thighs and brown for 2-3 minutes.
  5. Add the canned tomatoes, broth and remaining vegetables. Season with salt and pepper. Stir to combine.
  6. Cover the dutch oven with the lid and place in the oven for 45 minutes to 1 hour*
  7. Serve half the stew with a tablespoon dollop of coconut cream, sour cream or yogurt.

NOTES

Short on time? Skip the browning steps and place everything in the dutch oven. Cook in the oven for 1-1.5 hours.

*No dutch oven? Leave the ingredients in a large pot on the stove top and simmer for 30 minutes on low-medium temperature.

 

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    1. I just reloaded the recipe and now it’s just listing the curry so I guess that’s the updated version. Thanks.

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