Prep time: 15 minutes

Ready in: 15 minutes

Makes: 8 servings


  • 2 lb. boneless skinless chicken breast, cut into bite-sized pieces
  • 1 Tbsp. vegetable oil
  • 1/4 cup Organic Curry Mole
  • 1 (13.5 oz.) can coconut milk
  • 1 tsp. salt
  • 4 carrots, peeled and thinly sliced 1 cup pea pods
  • 2 green onions, sliced
  • 2 Tbsp. chopped cilantro
  • 4 cups hot cooked rice

Organic Curry Mole Chicken Coconut Curry Stew

How to Make It

In a medium skillet over medium-high, heat oil until shimmering. Add chicken and stir fry 5 minutes or until no longer pink. Remove chicken from pan and set aside.

Add Organic Curry Mole and coconut milk to the same skillet. Bring to a boil, reduce heat and add carrots and pea pods. Simmer 5 minutes or until tender crisp.

Return chicken to pan. Simmer a minute to heat through. Remove from heat and stir in green onions.

Spoon into bowls and top with hot cooked rice. Garnish with cilantro, if desired.