Chicken Stew with Indian Spices

I remember back in Vietnam that fresh coconut water is a wonderfully refreshing drink under the hot sun. However, coconut water, coconut milk, coconut oil or the meat from coconut is also a good choice for cooking. I am glad now that food marts are starting to sell all these coconut products. Dating back for hundreds of years, most citizens of countries that consumed coconuts daily have had very good health. Today, I will introduce another wonderful and easy recipe using coconut milk and coconut water. This recipe that blends well with Indian spices makes it a healthier choice for dinner.

Ingredients:
Two to three lbs. chicken thighs and breasts, bone, skin in cut into big chunk
3 potatoes, peeled and cut into chunks
2 carrots cut into bite-size pieces
1 small onion, chopped
1 knob of fresh ginger, minced (about 1 tsp)
4 garlic cloves, minced
2 cups coconut water
1cups coconut milk
2 tbs coconut oil

Spices:
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground cardamom
1/4 tsp cinnamon
1/4 tsp cayenne
1 tsp turmeric
1/4 tsp ground clove
1/4 tsp black pepper
1 tsp salt

 Garnish with green onions and cilantro

Directions:
In a large pot, heat coconut oil over medium heat. Add chicken and brown.

 Remove chicken and add all the spices, onions ,ginger, and garlic.

Cook for 2 minutes or until fragrant. Return chicken to the pot and add carrots, potatoes, and coconut water.

Bring to boil (reduce the heat to simmer).  Cover and stir occasionally for 30  to 40 minutes or until potatoes are tender.

Add coconut milk in the last 10 minutes. Bring back to boil.

Serve on a plate. Sprinkle with green onions and cilantro.