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Coconut-Chicken Curry Stew (12-22-2015)

Mom's Tips

December 22nd, 2015 by Jim Field

  • Non-stick cooking spray
  • 8 oz. skinless, boneless chicken thighs, cut into1″ pieces
  • 3 cups chopped carrots (6 medium)
  • 2 cups coarsely chopped onions
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 (14.5 oz.) 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
  1.  Coat a medium non-stick 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.
  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.  To serve, stir in cilantro and lemon juice.