🍽️ FittestMe.aiFoodsNutrients

Curried Chicken Stew Recipe

Indian-inspired · Main course · 55 min total

A comforting and aromatic chicken stew simmered with curry spices, potatoes, and peas in a creamy tomato broth. Perfect for a cozy dinner.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 medium potatoes, peeled and cubed
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
2. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger; cook 1 minute.
3. Add curry powder, cumin, turmeric, and cayenne. Cook, stirring, for 1 minute until fragrant.
4. Stir in diced tomatoes, coconut milk, and chicken broth. Bring to a simmer.
5. Return chicken to the pot. Add potatoes. Simmer, covered, for 20 minutes or until potatoes are tender.
6. Stir in peas and cook for 5 minutes. Season with salt and pepper.
7. Garnish with cilantro and serve over rice or with naan.

Tips

• For a thicker stew, mash some of the potatoes against the side of the pot before adding peas.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

More about Curried Chicken Stew →

AI estimate may be inaccurate · Terms