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Curried Chicken Stew
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Quick and flavorful curried chicken stew perfect for any weeknight dinner.
Ingredients:
  • vegetable oil, or as needed
  • 1 tablespoon ground turmeric
  • 7 tablespoons hot Madras curry powder
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 4 skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 4 Roma tomatoes, diced
  • 3 russet potatoes, diced
  • 1 carrot, diced
  • 1 (14 ounce) can coconut milk, or more to taste
  • 1 (6 ounce) can tomato paste
  • 0.25 cup chicken broth, or more to taste
  • salt and ground black pepper to taste
Instructions:
  • In a large pan over medium heat, warm oil. Stir in curry powder and turmeric; cook for 4 to 5 minutes while stirring constantly. Add onion and garlic; cook for about 2 minutes until fragrant. Introduce chicken and cook for 7 to 10 minutes until no longer pink in the center and the juices run clear.
  • Combine tomatoes, potatoes, carrot, coconut milk, and tomato paste in the pot. Simmer over medium-low heat until potatoes and carrots are tender, and the soup thickens, approximately 1 hour. Adjust consistency with chicken broth if desired. Season with salt and pepper to taste.

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