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Curry Chicken Stew Recipe
Curry Chicken Stew Recipe photo by Taste of Home

Curry Chicken Stew Recipe

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My Grandma Inky grew up in India and passed down this recipe to my mother, who then passed it down to me. The recipe brings back fond memories of the family gathered around the table, enjoying this delicious meal and catching up on one another's day. I tweaked the ingredients a bit to fit my toddler's taste buds, but it's just as scrumptious as Grandma's own.
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 6 servings

Ingredients

  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 tub Knorr concentrated chicken stock
  • 4 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breasts (6 ounces each)
  • 1 medium green pepper, cut into thin strips
  • 1 medium onion, thinly sliced
  • Hot cooked rice
  • Chopped fresh cilantro and chutney, optional

Directions

  1. In a large bowl, combine the first eight ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender.
  2. Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney. Yield: 6 servings.
Originally published as Curry Chicken Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p41

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Curry Chicken Stew

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 19, 2015

"I added some peeled yellow potatoes and chopped carrots. The veggies were not cooked all the way after 4.5 hours, so I transferred to a pot on the stove & brought to a boil while shredding the chicken. Then returned the chicken to the pot & continued cooking until veggies were tender. I also added a can of coconut milk while it was on the stove. That made it fantastic! I served it with jasmine rice and both of my girls - 7 & 8 year old picky eaters - LOVED it! They kept asking for more! The end product reminded me of a yellow chicken curry I used to get at a little Thai cafe run by immigrants of Thailand. I will definitely make this again."

MY REVIEW
Reviewed Jan. 7, 2015

"I made this for my son and myself and we loved it! I have never cooked with curry before so it was a new taste for me. I had to adjust it for normal stove-top cooking but it was really very good! It might not hurt to add other vegetables but it was fine the way it was. I will definitely make this again!"

MY REVIEW
Reviewed Jan. 5, 2015

"Recipe needs conversion to Electric Pressure Cooker method too, done super fast. We're not all planners! Need both methods always. Not leaving a cooking device turned on all day long in my home. Otherwise this recipe sounds good but would add a few more ingredients to give it more texture. Carrots? Celery? Onions? What others, guys? Don't you think all recipes should include multiple methods so we can go with our preferences? Fast, slow, oven, stovetop. Spin the dial & save the method we prefer in the Paprika app. We need a recipe revolution!!!"

MY REVIEW
Reviewed Jan. 5, 2015

"A can of soup?!"

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