Asian

Curry Chicken Stew is for Dinner.

Curry Chicken Stew takes 15 minutes to prepare.

Curry Chicken Stew takes 30 minutes to cook.

Curry Chicken Stew makes 8 servings.

The ingredients for Curry Chicken Stew are:

8 Chicken Thighs, skin removed [or equivalent] My family likes whole dark meat pieces, yours may prefer white-meat or chopped meat.
1 cup Onions, raw, chopped
1 can (10.75 oz) Chicken Broth
2 tsp Garlic, minced [ to taste]
1 tsp Ginger Root [ or to taste]
1.5 cup canned Pumpkin [about 1 can]
Curry powder, Mild yellow 1 tbsp [I use 1.5 tsp of hot]
Salt, 0.5 tsp
Pepper, black, 1 dash
Peas and carrots, frozen, 2.0 cup [or equivalent fresh]
Milk, canned, evaporated, up to 1 cup [my mom always used heavy cream, but coconut milk is also good]

Here is how you make Curry Chicken Stew:

Brown skinless chicken in dutch oven in oil, butter or cooking spray. Add onions and cook until soft. Add garlic & ginger, then curry & pepper. Mix pumpkin with broth and add. [If using fresh carrots, add now] Bring up to a simmer. Cook uncovered or partially covered to allow broth to evaporate. When chicken is cooked through and broth has reduced; the stew should be fairly thick. Add peas and evaporated milk. Season with salt to taste.Number of Servings: 8Recipe submitted by SparkPeople user KAYSTARKINDLER.

The nutritional information for Curry Chicken Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 148.4

• Total Fat: 4.8 g
• Cholesterol: 43.5 mg
• Sodium: 483.8 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 3.2 g
• Protein: 14.0 g

Curry Chicken Stew is Asian cuisine.