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Coconut-Chicken Curry Stew

Coconut-Chicken Curry Stew

Coconut-Chicken Curry Stew

Coconut-Chicken Curry Stew


Nonstick cooking spray

8 ounces skinless, boneless chicken thighs cut into 1-inch pieces

3 cups chopped carrots (6 medium)

2 cups coarsely chopped onions (2 large)

6 cloves garlic, minced

1 tablespoon grated fresh ginger

1 14 1/2 - ounce can reduced-sodium chicken broth

1 cup unsweetened light coconut milk

1 tablespoon curry powder

1/2 teaspoon salt

1/4 cup snipped fresh cilantro

1 tablespoon lemon juice


Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken.

Cook and stir about 3 minutes or until light brown. Drain off fat

In a 3 1/2- or 4-quart slow cooker layer carrots, chicken, onions, garlic, and ginger.

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.

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