Curried Chicken Stew

Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is an easy curried chicken stew to make any time of the week. The leftovers are great also, served over rice. This recipe is spicy!

By GeorgiaGirl

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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.

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  • Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.

Cook's Notes:

I use hot Madras curry powder but you can use paste for this dish also. You could even use a little ketchup instead of tomato paste.

You may want to omit the black pepper if the spice level is already spicy to you.

Nutrition Facts

Per Serving:
404 calories; protein 21.3g; carbohydrates 36.6g; fat 21.5g; cholesterol 39.3mg; sodium 358.3mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
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caralee
Rating: 1 stars
03/28/2020
So I think in my "constant stirring" even on the low setting on my electric stove top, I think the spices got a little burnt. That said, the recipe was really not good and I don't believe that it would have been good had I not burnt them. I did add about twice the broth and 2 cans of coconut oil. I also only had powdered curry, I don't know if it was the kind she specified. Because we are in the middle of the COVID hunker down stage, I could not just throw out the dish so I salvaged it by adding a bit of lime juice (maybe a tsp, to help resolve the bitterness) and about 1/4 C sugar. I also added about a T of red curry paste and a tsp of salt. The good news is that the chicken was very tender and easy to eat. I'm sorry to leave such a negative review. I hope others find it better than we did. Read More
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