Coconut Chicken Curry Stew

Ingredients

• 1 Tablespoon Coconut Oil
• 1 lb chicken tenderloins cut into 1 inch pieces
• 3 cups chopped carrots
• 2 cups coarsely chopped onions
• 6 cloves minced garlic
• 1 Tablespoon grated fresh ginger
• 1 14.5 oz can reduced sodium chicken broth
• 1 cup unsweetened light coconut milk
• 2 Tablespoons curry powder
• 1 teaspoon sea salt
• 1/4 cup of snipped fresh cilantro
• 2 Tablespoons lemon juice

Preparation

1. In a large skillet heat oil over medium-high heat.  Add chicken; cook and stir 3 minutes or until lightly browned.  Drain off any fat.
2. In a slow cooker combine carrots, onions, garlic and ginger, add chicken.  IN a medium bowl combine broth, coconut milk, curry powder, and salt.  Pour over chicken.
3. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.  Before serving, stir in cilantro and lemon juice.  Makes 6 servings.