curried chicken stew

Name: Curried Chicken Stew
Prep time: 30 min
Cook time: 7 h
Yield: 4
Cuisine: American
Ingredients: 8 - bone-in chicken thighs; 2 teaspoon(s) olive oil; 6 - carrots, cut in 2-inch chunks; 1 medium sweet onion, cut in wedges; 1 cup(s) unsweetened coconut milk; 1/4 cup(s) mild (or hot) curry paste.....your choice; ## OPTIONAL: CHOPPED PISTACHIOS, GOLDEN RAISINS, CILANTRO AND/OR CRUSHED RED PEPPER FLAKES

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Carol Perricone

Massapequa Park, NY

Updated on Sep 13, 2013

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

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prep time 30 Min

cook time 7 Hr

method Slow Cooker Crock Pot

yield 4 serving(s)

Ingredients

8 - bone-in chicken thighs
2 teaspoons olive oil
6 - carrots, cut in 2-inch chunks
1 medium sweet onion, cut in wedges
1 cup unsweetened coconut milk
1/4 cup 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

Step 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.

Step 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.
Step 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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