Curried Chicken Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews ChickenIngredients
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vegetable oil, or as needed
1 tablespoon ground turmeric
7 tablespoons hot Madras curry powder
1 large onion, diced
1 tablespoon minced garlic
4 skinless, boneless chicken breasts, cut into 1/2-inch pieces
4 Roma tomatoes, diced
3 russet potatoes, diced
1 carrot, diced
1 (14 ounce) can coconut milk, or more to taste
1 (6 ounce) can tomato paste
¼ cup chicken broth, or more to taste
salt and ground black pepper to taste
Nutrition Info
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403.7 calories
carbohydrate: 36.6 g
cholesterol: 39.3 mg
fat: 21.5 g
fiber: 7.2 g
protein: 21.3 g
saturatedFat: 13.8 g
servingSize: -
sodium: 358.3 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -
Directions Curried Chicken Stew
Directions
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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.
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.