Chicken Curry Stew


whole chicken
3 tablespoons
curry powder
olive oil (enough to coat pot)
large onion
2" piece of ginger (grated fine)
4 cloves
garlic (minced)
butternut squash (cubed — for low carb version use equivalent amount of any low carb vegetables)
salt (to taste, if pemitted)
2 drops
stevia (or more to taste)
1 cup
chopped toasted pecans


Place chicken in a large pot with just enough water to cover and simmer for one hour. Pull chicken out of pot and set aside, saving the broth.

In enough oil to coat the bottom of a pan, fry curry powder for about one min, stirring. Do not allow it to smoke. Add onion, ginger and garlic.

Peel, seed and cube a medium butternut squash or any low carb vegetables you like. Add to the pot and stir fry for a few minutes. Add the broth and simmer the squash/vegetables until almost tender, about 20 mins. 

Bone, skin and shred the chicken meat and add to the vegetables. Use the amount of broth you need to make the consistency somewhere between a typical soup and a stew. The stew will need salt and may need some chicken soup bouillon. You may also want a couple drops of stevia.

Serve with chopped, toasted pecans to give it some crunch. (Recipe♦260)