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Curried Chicken Stew

Rated as 1 out of 5 Stars

"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!"
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1 h 35 m servings 404
Original recipe yields 6 servings


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  1. 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.
  2. 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; 21.5 36.6 21.3 39 358 Full nutrition

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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 i...