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Chicken Curry Stew

September 29, 2010 by Erin, The $5 Dinner Mom 10 Comments

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chicken curry stew recipe

(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.

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Chicken Curry Stew

A guest recipe from Katie at Good Life Eats!
Prep Time10 minutes minutes
Cook Time25 minutes minutes
Servings - 6 servings

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.

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Filed Under: Budget Friendly Recipes, Chicken Recipes, Dairy Free Meal Ideas, Gluten Free Recipes, One Dish Dinners Recipes, Potato Recipes, Soup Recipes

Comments

  1. TwoDiffSocks says

    September 29, 2010 at 7:35 pm

    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

    🙂

    Reply
  2. Missy_in_WV says

    September 29, 2010 at 9:58 pm

    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!

    Reply
  3. Amy's Stocking Stuffers says

    September 30, 2010 at 8:53 am

    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!

    Reply
  4. Merrilee says

    October 2, 2010 at 5:47 pm

    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.

    Reply
  5. Mary Beth says

    October 6, 2010 at 2:02 pm

    This looks fantastic. I will definitely give this a try! Thanks!

    Reply
  6. Asta says

    December 4, 2011 at 10:55 pm

    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.)

    Reply
  7. Patty emeh says

    February 20, 2012 at 11:21 am

    I love chicken curry stew, but i dont know the recipes and how to cook

    Reply

Trackbacks

  1. Reasons to Love October « Handknit by Mikaiya says:
    October 4, 2010 at 5:59 pm

    […] with my kid sister and G (assuming her flight to the States doesn’t get diverted). Dinner is chicken curry stew. Thursday: Pot au Feu in the slow cooker, modified from this recipe to be kosher-friendly. Friday: […]

    Reply
  2. Slow Cooker Chicken Stew says:
    January 5, 2014 at 8:59 am

    […] Katie’s Chicken Curry Stew from $5 Dinners […]

    Reply
  3. Slow Cooker Chicken Stew | Never Enough Thyme — Never Enough Thyme - Recipes with a slight southern accent. says:
    June 9, 2014 at 12:41 pm

    […] Katie’s Chicken Curry Stew from $5 Dinners […]

    Reply

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