Curried Chicken Stew Recipe

Name: Curried Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 8 skinless chicken thighs; 3 medium potatoes, scrubbed and roughly chopped; 2 medium carrots, peeled and roughly chopped; 2 stalks of celery, trimmed and roughly chopped; 4 cloves garlic, minced; 2 tablespoons minced or grated fresh ginger; 1 tablespoon curry powder; 1/2 cup water; 1/4 cup reduced sodium soy sauce; 2 tablespoons mirin, sherry, or white wine

Servings: persons

2 tablespoons vegetable oil
8 skinless chicken thighs
3 medium potatoes, scrubbed and roughly chopped
2 medium carrots, peeled and roughly chopped
2 stalks of celery, trimmed and roughly chopped
4 cloves garlic, minced
2 tablespoons minced or grated fresh ginger
1 tablespoon curry powder
1/2 cup water
1/4 cup reduced sodium soy sauce
2 tablespoons mirin, sherry, or white wine

1
Heat the oil in a large pot or Dutch oven over medium heat. When the oil is hot, add the chicken thighs in a single layer. Cook them for a few minutes on each side, flipping them regularly until they are browned all over. Remove them from the pot and leave them to rest on a plate lined with paper towels, which will help to absorb the grease. If necessary, brown the chicken thighs in multiple batches to avoid over-crowding them.
2
Add the potatoes, carrots, celery, garlic, and ginger to the pot. Saute until tender (about 5 minutes). Add the curry powder and saute until fragrant (about 1 minute).
3
Add the water, soy sauce, and mirin, sherry, or wine. Stir to combine.
4
Add the chicken pieces, arranging them around the bottom of the pot with the vegetables mounded over top.
5
Bring the stew to a boil. Reduce the heat, cover the pot, and simmer the stew for 45 minutes - or until the chicken is tender and cooked through.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 8 skinless chicken thighs, 3 medium potatoes, scrubbed and roughly chopped, 2 medium carrots, peeled and roughly chopped, and more.

Yes, Curried Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken Stew

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