Curried Chicken Stew Recipes
CURRY CHICKEN STEW
My Grandma Inky grew up in India and passed down this recipe to my mother, who then passed it down to me. The recipe brings back fond memories of the family gathered around the table, enjoying this delicious meal and catching up on one another's day. I tweaked the ingredients a bit to fit my toddler's taste buds, but it's just as scrumptious as Grandma's own. -Teresa Flowers, Sacramento, California
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.
Nutrition Facts : Calories 266 calories, Fat 8g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 1604mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.
COCONUT CHICKEN CURRY STEW
This easy, slow-cooker chicken dish is a a hearty stew that is sure to warm you from the inside out!
Provided by Denise Breese-Mauro
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h35m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 454.6 calories, Carbohydrate 28.8 g, Cholesterol 96.5 mg, Fat 23.9 g, Fiber 6.5 g, Protein 31.1 g, SaturatedFat 9.1 g, Sodium 645.3 mg, Sugar 11.6 g
CURRIED CHICKEN STEW
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!
Provided by GeorgiaGirl
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 358.3 mg, Sugar 7 g
More about "curried chicken stew recipes"
CURRIED CHICKEN STEW RECIPE | EATINGWELL
From eatingwell.com
2/5 Total Time 3 hrs 20 minsCategory Low-Calorie Slow-Cooker Stew RecipesCalories 174 per serving
- Coat a medium nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir about 3 minutes or until lightly browned. Drain off fat.
- In a medium bowl, whisk together broth, coconut milk, curry powder and salt. Pour over the mixture in cooker.
CURRIED CHICKEN STEW | BETTER HOMES & GARDENS
From bhg.com
4/5 (31)Calories 850 per servingTotal Time 3 hrs 50 mins
- Trim excess skin and fat from chicken thighs (or remove skin, if desired). In a 12-inch skillet cook chicken, skin side down, in ho olive oil for 8 minutes, or until browned. (Do not turn thighs.) Remove from heat; drain and discard fat.
- In a 3 1/2- or 4-quart slow cooker combine carrots and onion. In a bowl whisk together half the coconut milk and the curry paste; pour over carrots and onion (refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables. Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 7 to 8 hours.
- Remove chicken from slow cooker. Skim off excess fat from sauce in cooker, then stir in remaining coconut milk.
- Serve stew in bowls. Top each serving with pistachios, raisins, cilantro, and/or crushed red pepper.
COCONUT-CHICKEN CURRY STEW | BETTER HOMES & GARDENS
From bhg.com
4/5 (35)Calories 174 per servingTotal Time 6 hrs 20 mins
- Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Cook and stir about 3 minutes or until light brown. Drain off fat
- In a medium bowl whisk together broth, coconut milk, curry powder, and salt. Pour over the mixture in cooker.
CURRIED CHICKEN STEW - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
5/5 (1)Total Time 1 hrEstimated Reading Time 3 mins
- Pat chicken thighs dry with a paper towel. Season both sides of each thigh liberally with salt, and pepper.
- Heat 1 tablespoon olive oil in a dutch oven or large stew pot over medium high heat. Add the chicken and cover the pot with a lid. Cook for 5-7 minutes until golden brown on bottom, remove lid and flip chicken thighs over. Cook for another 5-7 minutes, covered with lid, again until golden brown and cooked through (temperature reaches 165˚F). Remove to a bowl, shred with two forks, and set aside.
- Drain excess fat out of pan, and when back on heat, pour half of the white wine (or white wine vinegar) into the pan. Deglaze the pan by scraping the browned bits off the bottom of the pan (keeping it in the pan!).
- If necessary, add another tablespoon of olive oil to the pan. Saute onion, and carrot in pan over medium high heat and until softened, about 7 minutes. Add garlic and sauté for 30 seconds to 1 minute, until fragrant.
CURRIED CHICKEN STEW RECIPE | LAND O’LAKES
From landolakes.com
4.5/5 (4)Servings 6Cuisine IndianCalories 390 per serving
- Melt butter in 6-quart saucepan until sizzling; add chicken and onion. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until onion is softened.
- Add water, carrots and potatoes. Continue cooking, stirring occasionally, 4-6 minutes or until mixture comes to a boil. Add all remaining ingredients. Reduce heat to medium. Continue cooking 12-15 minutes or until vegetables are tender.
JAMAICAN CURRY CHICKEN STEW L PANNING THE GLOBE
From panningtheglobe.com
5/5 (3)Total Time 1 hr 30 minsCategory StewCalories 533 per serving
- Sprinkle chicken generously with salt and pepper on both sides. Heat 2 tablespoons of oil over medium heat, in a large, oven-ready pot or dutch oven, with a lid. Brown chicken in batches, 3-4 minutes per side. Transfer pieces to a plate as they are browned.
- Add another tablespoon of oil to the pot and sauté the onion, stirring occasionally, until it starts to brown, 5-7 minutes. Add the garlic, ginger and chili pepper. Cook, stirring, for a minute or so, until they become fragrant. Add the curry powder and allspice. Cook, stirring, for 30 seconds or so to toast the spices. Add the coconut milk and rum. Cook for a minute or so, stirring, to loosen any browned bits stuck to the bottom of the pot. Add the chicken back to the pot, along with the 4 cups broth, squash, carrots, thyme sprigs and 1 teaspoon salt. Bring to a simmer. Turn off heat. Cover pot and transfer to the preheated oven. Cook for 35 minutes.
- Remove stew from the oven. Pull out the chicken pieces a few at a time – transferring them to a plate and shredding them by pulling them apart with two forks. Return shredded chicken to the pot. Add the cubed mango. Add salt and pepper, to taste. Serve with rice and your choice of toppings.
CURRIED CHICKEN STEW RECIPE | CDKITCHEN.COM
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Servings 6Calories 363 per servingTotal Time 30 mins
CURRIED CHICKEN AND VEGETABLE STEW RECIPE | EATINGWELL
From eatingwell.com
4/5 (1)Total Time 3 hrs 15 minsCategory Low-Calorie Slow-Cooker Stew RecipesCalories 299 per serving
- Place frozen stew vegetables in a 3 1/2- or 4-quart slow cooker (see Tip). Top with chicken. Sprinkle with pepper. In a small bowl stir together soup and curry powder. Pour soup mixture over all in cooker.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove and discard the chicken bones and, if desired, break meat into large pieces. Sprinkle each serving with cilantro.
SLOW COOKER CHICKEN CURRY STEW RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine IndianTotal Time 8 hrs 10 minsCategory ChickenCalories 147 per serving
- Cover slow cooker and cook on low-heat setting for 6-8 hours,<adding okra during last 30 minutes.
COCONUT CURRY CHICKEN & POTATO STEW - SOBEYS INC.
From sobeys.com
5/5 (1)Total Time 1 hrServings 4Calories 470 per serving
- Season chicken with 1/2 tsp (2 mL) salt.. Heat oil in large high-sided skillet over medium heat. Brown chicken, in batches if needed, 8 to 10 min. Transfer to plate. Drain fat from skillet.
- Add onion, garlic and ginger to skillet. Cook 5 min. or until softened. Mix in curry powder, turmeric and remaining salt. Stir in sweet potatoes and potatoes to coat. Cook 1 min. Stir in chicken broth and coconut milk. Bring to a boil. Add chicken. Reduce heat to low. Cover and cook 15 min. Uncover and simmer another 10 min,. until liquid is slightly thickened. Add peas in last 5 min. and cook until tender.
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- Sprinkle onions and garlic on top of chicken. Pour tomatoes on top. Cover and cook on low for 6 to 8 hours.
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