Instructions

01
Heat canola oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken pieces in a single layer and brown on both sides, about 4 minutes total. Remove to a plate.
Herb says
Browning isn't just pretty, it's flavor engineering. Don't crowd the pan or you'll steam, not sear.
02
Lower heat to medium. Add onion, carrot, and potato. Cook, stirring often, until onion softens, about 4 minutes.
03
Add ginger and garlic, cooking just until fragrant, about 1 minute.
Herb says
Adding these now prevents burnt-garlic bitterness and lets the ginger shine.
04
Sprinkle Hawaiian curry powder over the vegetables and stir for 45 seconds to bloom the spices.
05
Pour in chicken broth, scraping up any browned bits from the bottom. Return browned chicken and any juices to the pot.
06
Add salt, black pepper, and soy sauce. Stir in coconut milk and bring to a gentle simmer.
Herb says
Coconut milk can break if you boil it, so gentle heat gives you a lush, not greasy, stew.
07
Cover and simmer over low heat for 18 minutes.
08
Uncover and stir in red bell pepper. Simmer, uncovered, until potatoes are fork-tender and bell pepper is just soft, about 7 minutes.
09
Taste and adjust seasoning if needed. Ladle curry stew over bowls of steamed jasmine rice.
10
Top each bowl with scallions and cilantro. Serve with a wedge of lime to squeeze over at the table.
Herb says
Always add acids last. It brightens up everything, and keeps your stew from tasting flat.

HERB