curried chicken stew

★★★★★ 1 Review
coolbaker1 avatar
By Carol Perricone
from 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 Review
serves 4
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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