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Curried Chicken Stew

Easy curry. Serve with rice.


Nonstick cooking spray

1 pound skinless, boneless chicken, cut into 1-inch pieces

3 cups coarsely chopped carrots (6 medium)

2 cups coarsely chopped onions (2 large)

6 cloves garlic, minced

1 tablespoon grated fresh ginger

1 can (14.5 ounce) or around 2 cups chicken broth

1 cup coconut milk

1 tablespoon curry powder

½ teaspoon salt

¼ cup snipped fresh cilantro

1 tablespoon lime juice

Step 1

Coat a medium nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook and

stir about 3 minutes or until lightly browned. Drain off fat.

Step 2

In a 3 1/2- or 4-quart slow cooker, layer carrots, chicken, onions, garlic and ginger.

Step 3

In a medium bowl, whisk together broth, coconut milk, curry powder and salt. Pour over the mixture in cooker.

Step 4

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Step 5

To serve, stir in cilantro and lime juice.

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