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Curry Chicken Stew
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. —Teresa Flowers, Sacramento, California
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 (4.66 oz.)
- 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
- Optional: Chopped fresh cilantro and chutney
Directions
- 1. In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours.
- 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.
Nutrition Facts
1-3/4 cups (calculated without rice and chutney): 266 calories, 8g fat (2g saturated fat), 101mg cholesterol, 1604mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 36g protein.
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