You can vary this recipe quite a bit: substitute 1 can coconut milk (not coconut water) for the stock; add butternut squash; add mango chutney or better yet, mangoes or peaches; throw in a few currants or raisins at the end, or some toasted coconut. If you want to add broccoli or cauliflower, by all means do, but add them on the plate. If you add them to the stew, it will get stinky.
Yield: about 10 cups
1 tablespoon olive oil
1 onion, chopped
1 head fennel, chopped
2- 3 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 walnut size chunk of fresh ginger, peeled and minced
1 tablespoon curry powder
1 16 ounce can diced tomatoes
6-8 cups chicken stock
1 1/4- 1 1/2 boneless chicken breast (about 3 cups chopped)
1 tablespoon white vinegar or lime juice
1 jalapeno pepper, minced
2-3 tablespoons fennel fronds
1/4 cup chopped fresh cilantro or basil leaves
Place a heavy bottomed stockpot over medium heat and when it is hot, add the oil. Add the onion, fennel, carrots, celery, garlic and ginger and cook until everything is wilted, 10- 15 minutes.Add the curry powder and stir well. Add the tomatoes and chicken stock and bring to a boil. Lower the heat to low and cook, partially covered, for 1 hour. Add the chicken and cook 12 minutes. Remove the chicken and set aside. When the chicken is cool enough to handle, using your hands, shred it. Return it to the pot and cook until heated through. Add the vinegar or lime juice.
Serve immediately, garnished with jalapeño, fennel and cilantro or basil.
I took a picture but have somehow deleted it. It was beautiful.
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