(Erin here…I will be making this this weekend. That is all.)
I love this recipe for Chicken Curry Stew. It’s so filling and it’s one of those great one-pot meals. I am always a fan of not dirtying up a whole cabinet full of pots and pans for a meal. It’s full of vegetables, starch, and lean protein so you don’t need anything on the side, but you can always add a side green salad if you want to stretch the main dish a little further. This dish is also a great last-minute dinner because I most always have all the ingredients on hand, except maybe the fresh ginger (though I do often have a knob of that in the fridge) which can easily be omitted without drastic side effects on the recipe.
Chicken Curry Stew
Ingredients
- 1 Tbsp olive or canola oil
- 1 1/2 lb. boneless skinless chicken breasts or thighs cut into bite size pieces
- 1 large yellow onion halved and cut into 1/3 inch wedges
- 1 inch piece fresh ginger peeled and minced
- 2 garlic cloves minced
- 2 Tbsp curry powder
- 1/4 tsp ground cumin
- 1 cup chicken broth
- 2 cups carrots sliced 1/3 inch thick
- 1 lb. red skinned potatoes cut into 1 inch chunks
- 15 oz. can light coconut milk
- 15 oz. can diced tomatoes drained
- salt and pepper to taste
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken to the pan and sprinkle with salt and pepper.
- Cook until browned on all sides, stirring occasionally.
- Add the onion to the pan and saut for 3-5 minutes, until slightly tender.
- Add the ginger, garlic, curry powder, and cumin and saut for another 2 minutes.
- Pour the broth into the pan and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor. Stir in the coconut milk and potatoes.
- Let simmer for 5 minutes. Then add the tomatoes and carrots. Simmer until vegetables reach desired tenderness.
- Season the stew with salt and pepper to taste, if desired.
Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico.
TwoDiffSocks says
Hi Ya’ll,
you can keep ginger in the freezer & just use the micro-plane on a piece. i dont even bother to peel it before hand. i just grate into a lovely snow–i probably use more or less, than the recipe calls for.
Hope This Help
🙂
Missy_in_WV says
This recipe looks really good. I cook a lot, but I can’t believe that I’ve never used curry! I think your recipe is going to prod me into buying some soon and giving this a try!
Amy's Stocking Stuffers says
Bookmarked to try soon! I’m always looking for ways to move my husband from beef to chicken…. and he can always use more veggies!
Merrilee says
I was going to say the same thing. I always have some in the freezer. I tend to use more than the recipe calls for as it tends to ‘melt’ after I grate it.
Yummy recipe! Thanks for sharing.
Mary Beth says
This looks fantastic. I will definitely give this a try! Thanks!
Asta says
I realize I’m commenting on an old post, but I just wanted to put in a positive word for this recipe. It’s SO tasty, and one of my family’s favorite meals to have on rotation. Even my 2 year old loves it! (The only thing I changed is to use regular coconut milk, because I’ve heard good things about it.)
Patty emeh says
I love chicken curry stew, but i dont know the recipes and how to cook