Rating: 4 stars
31 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
  • 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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Recipe Summary test

prep:
20 mins
slow-cook:
3 hrs 30 mins
total:
3 hrs 50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

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

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

Nutrition Facts

850 calories; fat 63g; cholesterol 238mg; saturated fat 25g; carbohydrates 21g; mono fat 21g; poly fat 10g; trans fatty acid 1g; insoluble fiber 5g; sugars 13g; protein 52g; vitamin a 152.6IU; vitamin c 17.1mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 16.6mg; vitamin b6 1mg; folate 68.5mcg; vitamin b12 0.9mcg; sodium 1314mg; potassium 1093mg; calcium 80.8mg; iron 5.4mg.
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