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Katie’s Chicken Curry Stew

(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

Adapted from: a goodLife{eats} creation

Yield – 6 servings

Preparation Time – 10 minutes

Cooking Time – 25 minutes


  • 1 tablespoon olive or canola oil
  • 1 1/2 lb chicken – boneless skinless breasts or thighs, cut into bite sized chunk
  • 1 large yellow onion, halved and cut into 1/3 inch wedges
  • 1 inch piece fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1-2 tablespoons curry powder, adjust for heat preferences
  • 1/4 teaspoon ground cumin
  • 8 ounces chicken broth
  • 2 cups carrots, sliced 1/3 inch thick
  • 2 1/2 cups red skinned potatoes, cut into 1 inch chunks
  • 1 – 14 ounce can light coconut milk
  • 20 ounces canned diced tomatoes, drained but not rinsed
  • salt and pepper, to taste


  • 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 sauté for 3-5 minutes, until slightly tender.
  • Add the ginger, garlic, curry powder, and cumin and sauté 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’s Notes: I prefer 2 Tablespoons curry powder, but if you’re worried about heat just start with 1 Tablespoon and taste it at the end of cooking. You can always stir in more, but you can’t take any out. That way the kids can have a milder version while mom and dad get the full flavor of curry in their portion.

The fastest way to mince the ginger is to grate it using a Microplane Grater, which also works great for garlic, hard cheeses like parmesan, coconut, chocolate shavings, and citrus zest. It’s my favorite kitchen gadget!

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, where she resides with her husband and two children.