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•1 to 1 1/2 lbs (500 to 700 g) chicken thighs (about 4 to 5) or chicken breast, cubed into bite-size pieces

•1 medium yellow onion, finely chopped

•3 medium red bell peppers (or 2 large ones), finely chopped

•1 heaping tablespoon tomato paste

•3 garlic cloves, minced

•14 oz (400 ml) can full-fat coconut milk

◦traditionally, you’d use heavy (sometimes sour) cream, but since I don’t combine meat and dairy in my recipes, coconut milk is perfect for this

•3 tablespoons sweet paprika, plus more to taste

•1 teaspoon cayenne pepper, more or less to preference

•1/2 chicken stock cube + 1 1/2 cups water OR 1 1/2 cups chicken stock

•1 tablespoon cornstarch

•Neutral oil for searing, such as sunflower seed oil, grape oil, canola oil;

•Kosher salt and pepper

•Fresh parsley and green onions, for serving


1Add the chicken to a bowl. Season with a big pinch of salt and pepper. Add a drizzle of oil and toss the meat to evenly coat with seasoning. Set aside to marinate for 10 minutes.

2Add a glug of oil to a braiser or medium pot over medium heat. Sear the bite-size marinated chicken on each side, for about 2 to 3 minutes per side, or until it has developed a golden crust. You’re not looking to cook the meat all the way through, aim for cooking it 80% through (the meat will finish cooking in the sauce). Remove the meat from the pan and set aside on a plate.

3Add more oil to the pan if needed, for sautéing the remaining ingredients. Toss in the onion and sauté for 3 to 4 minutes, or until the onion becomes golden, softened and translucent. Add the bell peppers and continue cooking, for 5 to 7 minutes, mixing occasionally, until softened. Reduce the heat to medium-low if needed, and cook the onion and bell peppers down, until the mixture slightly thickens and caramelizes, for 4 to 6 more minutes. Add more oil as needed.

4Add the tomato paste over the onion and bell peppers. Mix to combine and cook for 2 to 3 more minutes, until the tomato paste becomes darker in color. Add the garlic and sauté for 2 minutes, until fragrant. Add the paprika and cayenne, if using, to the pan. Cook on low for 1 to 2 minutes to bloom the spices, or until fragrant.

5Pour the coconut milk over the mixture. Mix to combine. You should be left with a silky, orange colored sauce, the color will be very similar to a vodka sauce. Pour in the chicken stock or chicken cube and water. Season with a big pinch of salt and add the chicken back to the sauce.

6Simmer for 15 to 20 minutes, mixing every now and then, until visibly thickened. In a small bowl, combine the cornstarch with a tablespoon of water. After 15 minutes of simmering, add the cornstarch mixture. This should immediately thicken the stew. Simmer for 3 to 5 more minutes and remove from heat. Taste, and season with more salt, as needed.


I used heavy cream and sour cream instead which was great but less healthy. Aldi I used hot paprika but I want to find traditional paprika




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