curried chicken stew
(1 rating)
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
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8bone-in chicken thighs
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2 tspolive oil
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6carrots, cut in 2-inch chunks
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1 mdsweet onion, cut in wedges
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1 cunsweetened coconut milk
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1/4 cmild (or hot) curry paste.....your choice
- OPTIONAL: CHOPPED PISTACHIOS, GOLDEN RAISINS, CILANTRO AND/OR CRUSHED RED PEPPER FLAKES
How To Make curried chicken stew
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1Trim 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.
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2In 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.
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3Remove 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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