Rating: 1 stars
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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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Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

404 calories; protein 21.3g; carbohydrates 36.6g; fat 21.5g; cholesterol 39.3mg; sodium 358.3mg. Full Nutrition
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