Recipe courtesy of Melt Eclectic Cafe

Coconut Lime Chicken Stew

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  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 55 min
  • Yield: 16 cups
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1 cup lime juice

1 cup orange juice 

3/4 cup chopped fresh cilantro 

1/3 cup minced garlic 

1 minced jalapeno or serrano pepper

Kosher salt and freshly ground black pepper

1 pound skinless boneless chicken breast (or fish), cut into 1-inch cubes


Kosher salt

1 pound red or Yukon potatoes, chopped

1/4 cup vegetable or peanut oil

1 cup chopped red onions 

8 ounces mushrooms, sliced

4 ounces carrots, split lengthwise and sliced 

5 scallions, sliced on the bias

5 cups chicken stock 

Splash lime juice

4 cups canned diced tomatoes or diced fresh tomatoes

One 14-ounce can unsweetened coconut milk 

1/4 cup brown sugar, plus more if needed

1 1/2 tablespoons curry powder 

Sea salt and lime tortilla chips, for serving

Freshly chopped cilantro, for serving


  1. For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and chile peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture). Add the chicken and stir together. Cover and refrigerate.
  2. For the stew: Bring a pot of water to a simmer and add salt. Simmer the potatoes until tender, 15 minutes. Drain and set aside.
  3. In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes. Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly. Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil. Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock. Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes. Taste and adjust with additional salt and pepper as needed. You may add more brown sugar, 1 teaspoon at a time, to deepen the flavor or knock down any acidity, but don't go too far!
  4. Serve with chips and cilantro.