All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Chicken

Ingredients

vegetable oil, or as needed 1 tablespoon ground turmeric 7 tablespoons hot Madras curry powder 1 large onion, diced 1 tablespoon minced garlic 4 skinless, boneless chicken breasts, cut into 1/2-inch pieces 4 Roma tomatoes, diced 3 russet potatoes, diced 1 carrot, diced 1 (14 ounce) can coconut milk, or more to taste 1 (6 ounce) can tomato paste ¼ cup chicken broth, or more to taste salt and ground black pepper to taste

Nutrition Info

403.7 calories carbohydrate: 36.6 g cholesterol: 39.3 mg fat: 21.5 g fiber: 7.2 g protein: 21.3 g saturatedFat: 13.8 g servingSize: - sodium: 358.3 mg sugar: 7 g transFat: : - unsaturatedFat: : -

Heat oil in a large pan over medium heat. Add curry powder and turmeric, cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic, cook until fragrant, about 2 minutes. Add chicken, cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.

6 servings

This is an easy curried chicken stew to make any time of the week. The leftovers are great also, served over rice. This recipe is spicy!