Lunch

Chicken curry stew is for Lunch.

Chicken curry stew takes 15 minutes to prepare.

Chicken curry stew takes 20 minutes to cook.

Chicken curry stew makes 10 servings.

The ingredients for Chicken curry stew are:

2 medium Carrots, raw 5 medium (2-1/4" to 3-1/4" dia.) Potato, raw 450 grams Chicken Breast, with skin 3 1tsp Sesame Oil 3 tbsp Butter, salted 1 cup, pieces or slices Mushrooms, fresh .5 cup, chopped Onions, raw 1 clove Garlic .25 tsp Ginger, ground .25 cup Rice flour, white .5 tsp Salt (table) (by CYNDYY1) 3 tsp Granulated Sugar 1 tbsp Curry powder 3 cup (8 fl oz) Chicken Broth

Here is how you make Chicken curry stew:

Cook carrots and potatoes in water till softened in a med stew pot, add oil and chicken, brown chicken till cooked. remove the meat from heat, Add butter to the pan, melt and then add onions, and garlic. As they start tp brown add mushrooms, let it cook down a bit then add ginger. combine together rice flour,salt,sugar,and curry powder. Then add to onion mixture in the pot making a rue, then add broth, mixing till heated and smooth. As it comes to a boil add in carrots and potatoes. Once it thickens add chicken, and heat it through again.Serving Size: 10 - 3/4cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user LYONS2JAPAN.

The nutritional information for Chicken curry stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 227.9

• Total Fat: 9.4 g
• Cholesterol: 39.6 mg
• Sodium: 483.4 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 3.4 g
• Protein: 12.3 g

Chicken curry stew is Indian cuisine.

The dietary needs meet for Chicken curry stew is Gluten Free