Coconut Chicken Curry Stew recipe
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Ingredients
- cooking spray 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces 6 cups chopped carrots 4 cups chopped onion 12 cloves garlic, minced 2 tablespoons freshly grated ginger 2 (14.25 ounce) cans low-sodium chicken broth 2 cups light coconut milk 2 tablespoons curry powder 1 teaspoon salt ½ cup chopped fresh cilantro 2 tablespoons lime juice
Nutrition Info
- 454.6 caloriescarbohydrate: 28.8 gcholesterol: 96.5 mgfat: 23.9 gfiber: 6.5 gprotein: 31.1 gsaturatedFat: 9.1 gservingSize: -sodium: 645.3 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Coconut Chicken Curry Stew
Directions
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Spray a nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken pieces in hot skillet until lightly browned, about 3 minutes. Drain excess fat.
Spread chicken, carrots, onion, garlic, and ginger in the bottom of a slow cooker.
Whisk chicken broth, coconut milk, curry powder, and salt together in a bowl, pour over chicken mixture into slow cooker.
Cook on Low for 6 to 8 hours (or cook on High for 3 to 4 hours). Stir in cilantro and lime juice.