Let’s Cook! Coconut Curried Chicken Stew

May 1, 2011

Late in 2010, Disney published a new cookbook highlighting favorite recipes from the parks, resorts and the Disney Cruise Line. The recipes in “Chef Mickey: Treasures from the Vault & Delicious New Favorites”, feature current offerings, as well as long-gone items. The “From the Vault Recipes” feature interesting historical info on many items and eateries that no longer exist in Disney parks.

As I eagerly read through the book, several items said “cook me” right off: Bread Pudding Souffle with Bourbon Sauce, Lamb Kefta, Lemongrass Risotto… but the first thing I had to try was a recipe from Boma for Coconut Curried Chicken Stew. The flavors looked to be right up my alley, and I’ve always liked the soups and stews served at Boma, so I gave it a try… and it turned out great, so now it’s time to share my (just slightly altered) version with you, my three Dedicated Readers. So here we go:

Coconut Curried Chicken Stew

Serves 4


8 pieces Chicken – skinned, bone-in preferred (I used half thighs and half breasts)

3 Tbl good Curry Powder

Salt & Pepper to taste

3 Tbl Canola Oil

6 Tbl Butter (or 3 Tbl each Butter and Olive Oil)

3/4 Cup All-purpose Flour

4 Cups Chicken Broth

1/2 Cup Honey

1 Tsp Cayenne Pepper (or more to taste… you know me… more…)

1 Cup Canned Diced Tomatoes, drained

1 Cup Onions, Roughly Diced

1 Cup Red Bell Peppers, Roughly Diced

1 Cup Potatoes, Roughly Diced

1/2 Jalapeno Pepper, seeded and chopped (okay, I used a whole one, and didn’t seed… your mileage may vary…)

1 Cup canned Coconut Milk

1/2 Cup Chopped Cilantro


1) Season the chicken pieces all over with 1 tablespoon of the curry powder (or more as needed to coat) and the salt and pepper.

2) Heat the oil in a dutch oven or other heavy pot and brown the chicken until nicely golden.

Golden brown and soon-to-be delicious...

3) Remove the chicken and add the butter (or the butter and oil) to the pot. When melted add the flour…

yes kids, we’re making a roux…

Stir until a light brown (the recipe specifies “beige”…) then add the broth, honey, remaining curry powder, cayenne and tomatoes. Simmer on low until thick and pretty, about half an hour.

Add your chopped veggies (everything except the cilantro)…

Onions, red peppers, potatoes and jalapeno

and the coconut milk.

Add the chicken pieces and simmer for 30 to 60 minutes until cooked through.

Remove the chicken pieces and cool slightly until you can handle with your hands. While cooling the chicken, taste the stew and adjust seasoning as desired – you may want to add a bit more curry or coconut milk, some more cayenne or even more honey (the dish should not be too sweet, but you should taste the sweetness).

Shred the chicken meat, discarding the bones, and add the meat back to the pot.

Simmer for a bit until heated through and garnish with the chopped cilantro.

You can serve as is for an appetizer-type serving, or put over rice (I like nutty brown rice for this) or another grain for a main course. Add a nice bread (how about a great cornbread?) for a hearty meal.

This freezes well, so make yourself a big batch!

Our friends over at the Disney Food Blog also made this recipe… Chef Big Fat Panda’s version is a bit different from mine, so check his out as well here. Compare and contrast! You’ll be tested on the information later… wait… grad school flashback…

Anyway… give this one a try… add some more heat if you (and I) like… this one’s a keeper!

Back to the kitchen…

One Response to “Let’s Cook! Coconut Curried Chicken Stew”

  1. […] Eating (and Drinking) around the World shares his take on Boma’s Coconut Curried Chicken Stew. […]


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