Chicken Curry Stew

Name: Chicken Curry Stew Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 20
Ingredients: 8 to 10 chicken breast halves boneless skinless; 1/2 cup olive oil; 6 Russet potatoes peeled and cubed; 2 cups chopped carrots; 1/2 cup yellow onion diced; 2 tsp garlic chopped; 4 cups chicken broth; 1 can coconut milk; 4 cups water; 4 tbsp curry powder; 2 tbsp chili powder; Salt and Pepper to taste

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 20

Ingredients

8 to 10 chicken breast halves boneless, skinless1/2 cup olive oil6 Russet potatoes peeled and cubed2 cups chopped carrots1/2 cup yellow onion diced2 tsp garlic chopped4 cups chicken broth1 can coconut milk4 cups water4 tbsp curry powder2 tbsp chili powderSalt and Pepper to taste

Directions

Brown spices, onion and garlic in olive oil in large stock pot. Add potatoes and carrots and brown slightly. Then add chicken cut up into bite size pieces stir around to brown just a bit. Add chicken broth, salt and pepper and let come to a simmer. Add Water and coconut milk and bring to a boil. Turn down heat and simmer for an hour or so just to make sure chicken and veggies are very tender. You can eat this as a soup or you can make Basmati rice and serve it over that. Great for cold weather.

Number of Servings: 20

Recipe submitted by SparkPeople user CTEMPORADO.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 257.4
Total Fat: 15.6 g
Cholesterol: 34.2 mg
Sodium: 167.4 mg
Total Carbs: 13.5 g
Dietary Fiber: 1.9 g
Protein: 15.7 g

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