curried chicken stew

(1 rating)
Recipe by
Carol Perricone
Massapequa Park, NY

Another slow cooker recipe that is easy to put together and delicious to eat whenever YOU are ready. recipe & photo: Better Homes and Gardens Magazine

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For curried chicken stew

  • 8
    bone-in chicken thighs
  • 2 tsp
    olive oil
  • 6
    carrots, cut in 2-inch chunks
  • 1 md
    sweet onion, cut in wedges
  • 1 c
    unsweetened coconut milk
  • 1/4 c
    mild (or hot) curry paste.....your choice
  • OPTIONAL: CHOPPED PISTACHIOS, GOLDEN RAISINS, CILANTRO AND/OR CRUSHED RED PEPPER FLAKES

How To Make curried chicken stew

  • 1
    Trim excess skin and fat from chicken. In a 12-inch skillet cook chicken, skin side down, in hot olive oil for 8 minutes, or until browned. (Do not turn thighs). Remove from heat; drain and discard fat.
  • 2
    In a slow cooker combine carrots and onion. In a bowl, whisk together half of the coconut milk and the curry paste; pour over carrots and onion (refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables. Cook on HIGH for 3 1/2 to 4 hours, or on LOW for 7 to 8 hours.
  • 3
    Remove chicken to platter. Skim off excess fat, then stir in remaining coconut milk. Top each serving with your choice of pistachios, raisins, cilantro, and/or crushed red pepper flakes. Enjoy!
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