Curried Chicken Stew
1.heat 2 to 3 tbsp good quality butter or oil in a kadai or heavy bottom pan.
Recipe Summary Curried Chicken Stew
This is an easy curried chicken stew to make any time of the week. The leftovers are great also, served over rice. This recipe is spicy!
Ingredients | Healthy Chicken Soup Recipes Indianvegetable oil, or as needed1 tablespoon ground turmeric7 tablespoons hot Madras curry powder1 large onion, diced1 tablespoon minced garlic4 skinless, boneless chicken breasts, cut into 1/2-inch pieces4 Roma tomatoes, diced3 russet potatoes, diced1 carrot, diced (Optional)1 (14 ounce) can coconut milk, or more to taste1 (6 ounce) can tomato paste¼ cup chicken broth, or more to taste (Optional)salt and ground black pepper to tasteDirectionsHeat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.I use hot Madras curry powder but you can use paste for this dish also. You could even use a little ketchup instead of tomato paste.You may want to omit the black pepper if the spice level is already spicy to you.Info | Healthy Chicken Soup Recipes Indianprep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
TAG : Curried Chicken StewSoups, Stews and Chili Recipes, Stews, Chicken,
