Coconut Chicken Curry Stew recipe

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Ingredients

cooking spray
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
6 cups chopped carrots
4 cups chopped onion
12 cloves garlic, minced
2 tablespoons freshly grated ginger
2 (14.25 ounce) cans low-sodium chicken broth
2 cups light coconut milk
2 tablespoons curry powder
1 teaspoon salt
½ cup chopped fresh cilantro
2 tablespoons lime juice

Nutrition Info

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
servingSize: -
sodium: 645.3 mg
sugar: 11.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Spread chicken, carrots, onion, garlic, and ginger in the bottom of a slow cooker.

  3. Whisk chicken broth, coconut milk, curry powder, and salt together in a bowl, pour over chicken mixture into slow cooker.

  4. Cook on Low for 6 to 8 hours (or cook on High for 3 to 4 hours). Stir in cilantro and lime juice.

Recipe Yield

6 servings

Recipe Note

This easy, slow-cooker chicken dish is a a hearty stew that is sure to warm you from the inside out!

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