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Hawaiian Coconut Chicken Curry Stew with Island Vegetables

This is Hawaiian comfort in a bowl: juicy chicken simmered in a coconut-curry bath, with local veggies soaking up island flavor. You'll learn why Hawaiian-style curry is all about the layering of aromatics and the gentle heat of the islands.

- Serves: 4
- Cook time: 1 hour
- Cuisine: Hawaiian
- Meal: Dinner
- Dietary: Dairy-free, Shellfish-free
- Canonical: https://cookwithherb.com/r/hawaiian-coconut-chicken-curry-stew-with-island-vegetables-e9b8fa9c
- Image: /api/recipes/image-file?pathname=recipes%2Fe9b8fa9c-dcaa-4b2e-b8ca-e93b3ae2a1ed-1790506338566.png

## Ingredients

- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 cup yellow onion, diced
- 1 cup carrot, peeled and cut into 1/2-inch chunks
- 2 cups Yukon Gold potato, peeled and cut into 1-inch cubes
- 1 cup red bell pepper, cut into 3/4-inch pieces
- 2 tbsp fresh ginger, peeled and minced
- 1 tbsp garlic, minced
- 2 tsp Hawaiian sea salt
- 1/2 tsp black pepper
- 2 tbsp Hawaiian curry powder
- 1 can (13.5 fl oz) unsweetened full-fat coconut milk
- 2 cups low-sodium chicken broth
- 2 tsp soy sauce
- 2 tbsp canola oil
- 1/3 cup scallions, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 4 each lime wedges, for serving
- 4 cups steamed jasmine rice, for serving

## Instructions

1. 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.)
2. Lower heat to medium. Add onion, carrot, and potato. Cook, stirring often, until onion softens, about 4 minutes.
3. 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.)
4. Sprinkle Hawaiian curry powder over the vegetables and stir for 45 seconds to bloom the spices.
5. Pour in chicken broth, scraping up any browned bits from the bottom. Return browned chicken and any juices to the pot.
6. 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.)
7. Cover and simmer over low heat for 18 minutes.
8. Uncover and stir in red bell pepper. Simmer, uncovered, until potatoes are fork-tender and bell pepper is just soft, about 7 minutes.
9. 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.)