This rich and aromatic chicken curry stew is pure comfort in a bowl. Simmered to perfection with bold spices, it fills your kitchen with an irresistible aroma that instantly transports you to faraway places. Whether served over fluffy jasmine rice or low-carb cauliflower rice, this hearty dish is the perfect way to satisfy your cravings for something warm, savory, and deeply satisfying—no matter the day or the weather.
Instructions
5-6 chicken thighs
3 Tbsp. olive oil
1 cup chicken broth
1 can cream of mushroom soup
2 tsp. chicken bouillon (I used Better Than Bouillon)
4 tsp. garlic, minced
1 Tbsp. curry powder
1/4 tsp. each salt, cayenne and pepper
1 Tbsp. ginger paste or ginger powder
1 cup coconut milk
1 Tbsp. Stevia or other sweetener
1 onion, chopped
2-3 carrots, diced
2 tsp. garlic, chopped
1 green pepper, chopped
Garnishes: chutney and cilantro
Instructions
In a skillet, cook chicken in oil about 3 minutes until lightly browned. Remove and set aside.
In a bowl, combine the chicken broth, cream of chicken soup, chicken bouillon, garlic, curry powder, salt, cayenne, black pepper, ginger paste, Stevia, and coconut milk. Mix well with a whisk.
In the same pan you cooked the chicken, sauté onions, carrots, garlic and green pepper.
Once the chicken has cooled enough to handle, debone the chicken and cut into chunks. Add the cooked chicken to the pot. Pour the curry mixture into the pan. Let simmer for 30 minutes, stirring occasionally.
Serve over rice or cauliflower rice with a spoonful of chutney and chopped cilantro.
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Chicken Curry Stew
Equipment
- Measuring spoons
- 1 measuring cup
- 1 knife
- 1 skillet
- tongs
- 1 large bowl
- 1 large spoon or spatula
- 1 whisk
- 1 soup pot
Ingredients
- 5-6 chicken thighs
- 3 Tbsp. olive oil
- 1 cup chicken broth
- 1 can cream of mushroom soup
- 2 tsp. chicken bouillon I used Better Than Bouillon
- 4 tsp. garlic minced
- 1 Tbsp. curry powder
- 1/4 tsp. each salt cayenne and pepper
- 1 Tbsp. ginger paste or ginger powder
- 1 cup coconut milk
- 1 Tbsp. Stevia or other sweetener
- 1 onion chopped
- 2-3 carrots diced
- 2 tsp. garlic chopped
- 1 green pepper chopped
- Garnishes: chutney and cilantro
Instructions
- Cook chicken in oil In a skillet for about three minutes until lightly browned.
- Remove and set aside.
- Combine the chicken broth, cream of chicken soup, chicken bouillon, garlic, curry powder, salt, cayenne, black pepper, ginger paste, Stevia, and coconut milk in a bowl.
- Mix well with a whisk.
- Sauté onions, carrots, garlic and green pepper in the same pan you cooked the chicken.
- Debone the chicken when it has cooled and cut into chunks.
- Add the cooked chicken to the pot.
- Pour the curry mixture into the pan.
- Simmer for 30 minutes, stirring occasionally.
- Serve over rice or cauliflower rice with a spoonful of chutney and chopped cilantro.
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