Creamy Lemon Coconut Chicken and Potato Stew

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces. Peel the potatoes and cut them into 2–3 cm chunks.

2. 2

   Dice the tomatoes and onion, then finely mince the garlic.

3. 3

   Place a large pot over medium heat. Add the onion with 2–3 tablespoons of the measured water and cook for 5 minutes, stirring frequently, until softened.

4. 4

   Add the garlic and cook for 1 minute. Add the tomatoes and half of the salt, then cook for 6–8 minutes until the tomatoes soften and become saucy.

5. 5

   Add the chicken pieces and stir for 3–4 minutes, until their surfaces are no longer pink.

6. 6

   Add the potatoes, remaining water, and remaining salt. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.

7. 7

   Stir in the light coconut milk. Simmer uncovered over low to medium-low heat for another 12–15 minutes, stirring occasionally, until the potatoes are tender and the chicken reaches an internal temperature of 74°C.

8. 8

   Lightly mash a few potato pieces against the side of the pot and stir them into the stew to create a creamier consistency.