Chicken Curry Stew
Author: Anita
Prep time: 20 mins
Cook time: 6 hours
Total time: 6 hours 20 mins
Ingredients
  • 1 lb skinless, boneless chicken thighs cut into 1-inch pieces
  • 4 cups chopped carrots (6 medium)
  • 3 cups coarsely chopped onions (2 large)
  • 3 bell peppers (1 red, 1 orange, 1 green)
  • ½ cup diced green chiles
  • 6 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 14½ - ounce can reduced-sodium chicken broth
  • 1 13.5 oz can coconut milk
  • 1 tbsp curry powder
  • ½ tsp salt or to taste
  • 3 tbsp lemon juice (about 1 lemon, squeezed)
Instructions
  1. 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.
  2. In a 3½- or 4-quart slow cooker add vegetables, chicken, onions, garlic, ginger, and green chiles.
  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. Stir in lemon juice, adjust salt to taste, and serve.
  6. Enjoy!
Notes
Commentary:
I've always really, really loved Tom Kha Gai, that wonderful Thai chicken coconut soup. This robust stew is reminiscent of it, but much chunkier and loaded with vegetables and chicken. It's also super easy, freezes well, and is even paleo. I can live off this type of stew. Plus I usually have most of the ingredients around - no need to go shopping for it. I always have carrots and onions and usually have bell peppers, but I also have frozen bell peppers.

You can also vary the vegetables in it - maybe with broccoli, mushrooms, tomatoes, asparagus. In this version, I used lots of bell peppers and carrots. Hope you enjoy it!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/stews/chicken-curry-stew/