Dinner
Curried Chicken Stew
Tender chicken thighs simmer in a fragrant coconut curry broth with sweet carrots and onions, their juices mingling with warm spices and a bright finish of lemon and cilantro.
- Total
- 4 hr 20 min
- Prep
- 20 min
- Cook
- 4 hr
- Serves
- 6
Nutrition per Serving
- Calories
- 174
- Protein
- 17g
- Carbs
- 15g
- Fat
- 6g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 476mg
Ingredients
- Nonstick cooking spray
- 1 lb skinless, boneless chicken thighs, cut into 1-inch pieces
- 3 cup coarsely chopped carrots (6 medium)
- 2 cup coarsely chopped onions (2 large)
- 6 clove garlic, minced
- 1 tbsp grated fresh ginger
- 1 (14.5 ounce) can reduced-sodium chicken broth
- 1 cup light coconut milk
- 1 tbsp curry powder
- 1/2 tsp salt
- 1/4 cup snipped fresh cilantro
- 1 tbsp lemon juice
Instructions
- 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 3 1/2- or 4-quart slow cooker, layer carrots, chicken, onions, garlic and ginger (see Tip).
- In a medium bowl, whisk together broth, coconut milk, curry powder and salt. Pour over the mixture in cooker.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- To serve, stir in cilantro and lemon juice.