Coconut Chicken Curry Stew

Depending on what you like and what's available, this recipe works well with both red (which has traditional curry ingredients plus chile powder and can be spicier) or classic Indian yellow curry powder.

Coconut Chicken Curry Stew
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14 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
20 mins
Slow Cook:
6 hrs to 8 hrs (low) or 3 to 4 hours (high)
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Coconut Chicken Curry Stew

Ingredients
 
Nonstick cooking spray
8
ounces skinless, boneless chicken thighs, cut into 1-inch pieces
3
cups chopped carrots (6 medium)
2
cups coarsely chopped onions (2 large)
6
cloves garlic, minced
1
tablespoon grated fresh ginger
1
14 1/2 ounce can reduced-sodium chicken broth
1
cup unsweetened light coconut milk
1
tablespoon curry powder
1/2
teaspoon salt
1/4
cup snipped fresh cilantro
1
tablespoon lemon juice

Directions

  1. Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Cook and stir about 3 minutes or until light brown. Drain off fat
  2. In a 3 1/2- or 4-quart slow cooker layer carrots, chicken, onions, garlic, and ginger.
  3. In a medium bowl whisk together broth, coconut milk, curry powder, and salt. Pour over the mixture in cooker.
  4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  5. To serve, stir in cilantro and lemon juice.

Nutrition Facts

(Coconut Chicken Curry Stew)
    Per serving:
  • 174 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 63 mg chol.,
  • 478 mg sodium,
  • 15 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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