Print Recipe

Chicken Curry Stew

Prep Time10 mins
Cook Time25 mins
Servings: 6 persons


  • 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 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.