Thai Curry Chicken Stew Recipe

Name: Thai Curry Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; ½ cup yellow onion, finely diced; 1 (10 ounce) can Campbell's condensed cream of chicken soup; 1 (32 ounce) container Almond Breeze non-dairy beverage, original flavor; 20 ounces chicken breasts, diced and cooked; 1 cup water; 2 tablespoons whole wheat flour; 2 tablespoons cornstarch; 4 chicken flavored bullion cubes; ½ cup sour cream; ¼ cup shallot, minced; 2 tablespoons curry powder; 2 tablespoons Splenda sugar substitute; ½ tablespoon paprika; 1 teaspoon garlic salt; ½ teaspoon cinnamon; ¼ teaspoon black pepper; cayenne pepper, to taste; 3 cups broccoli, raw and finely chopped

Servings: persons

cooking spray
½ cup yellow onion, finely diced
1 (10 ounce) can Campbell's condensed cream of chicken soup
1 (32 ounce) container Almond Breeze non-dairy beverage, original flavor
20 ounces chicken breasts, diced and cooked
1 cup water
2 tablespoons whole wheat flour
2 tablespoons cornstarch
4 chicken flavored bullion cubes
½ cup sour cream
¼ cup shallot, minced
2 tablespoons curry powder
2 tablespoons Splenda sugar substitute
½ tablespoon paprika
1 teaspoon garlic salt
½ teaspoon cinnamon
¼ teaspoon black pepper
cayenne pepper, to taste
3 cups broccoli, raw and finely chopped

1
Sautee the onion in a large saucepan with cooking spray.
2
Remove from heat and add the Cream of Chicken Soup and Sour Cream.
3
Using 1/2 of the cup of water, make a paste of the Flour, Cornstarch, and Spices.
4
Add more water to the paste if necessary.
5
Add the Flour and Spice paste to the Chicken Soup and Sour Cream and stir until uniform.
6
Gradually stir in the Almond Milk, maintaining a smooth consistency.
7
Add the cooked Chicken Breast, Bullion Cubes, Splenda and Shallots.
8
Stir on medium heat till everything is incorporated and simmering.
9
Add the Broccoli and simmer till tender.
10
Remove from heat, let cool and serve.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: cooking spray, ½ cup yellow onion, finely diced, 1 (10 ounce) can Campbell's condensed cream of chicken soup, 1 (32 ounce) container Almond Breeze non-dairy beverage, original flavor, and more.

Yes, Thai Curry 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.

That's it — enjoy your meal!

Thai Curry Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions