• 31 Ratings

Plug in your slow cooker and prepare to enjoy a flavorful chicken curry stew recipe for dinner tonight. Tailor this easy chicken recipe to your personal spice preference by opting for mild or hot curry paste.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim excess skin and fat from chicken thighs (or remove skin, if desired). In a 12-inch skillet cook chicken, skin side down, in ho olive oil for 8 minutes, or until browned. (Do not turn thighs.) Remove from heat; drain and discard fat.

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Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker combine carrots and onion. In a bowl whisk together half the coconut milk and the curry paste; pour over carrots and onion (refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables. Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 7 to 8 hours.

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  • Remove chicken from slow cooker. Skim off excess fat from sauce in cooker, then stir in remaining coconut milk.

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  • Serve stew in bowls. Top each serving with pistachios, raisins, cilantro, and/or crushed red pepper.

Nutrition Facts

850 calories; total fat 63g; saturated fat 25g; polyunsaturated fat 10g; monounsaturated fat 21g; cholesterol 238mg; sodium 1314mg; potassium 1093mg; carbohydrates 21g; fiber 5g; sugar 13g; protein 52g; trans fatty acid 1g; vitamin a 153IU; vitamin c 17mg; thiaminmg; riboflavin 1mg; niacin equivalents 17mg; vitamin b6 1mg; folate 69mcg; vitamin b12 1mcg; calcium 81mg; iron 5mg.

Reviews

31 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2