curried-chicken-stew

Winter Best Food

Curried Chicken Stew

Spend just 20 minutes prepping in the morning and you'll come home to a hearty dish. Serve it over basmati rice or with a slice of crusty bread.

Ingredients

  • Nonstick cooking spray
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 3 cups coarsely chopped carrots (6 medium)
  • 2 cups coarsely chopped onions (2 large)
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 1 cup light coconut milk
  • 1 tablespoon curry powder
  • ½ teaspoon salt
  • ¼ cup snipped fresh cilantro
  • 1 tablespoon lemon juice

Directions

  1. 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.

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

  3. In a medium bowl, whisk together broth, coconut milk, curry powder and salt. Pour over the mixture in cooker.

  4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

  5. To serve, stir in cilantro and lemon juice.