CURRIED CHICKEN STEW
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!
Provided by GeorgiaGirl
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 358.3 mg, Sugar 7 g
KALE MOA (SAMOAN CHICKEN CURRY)
Kale Moa (Pronounced KAH-lay MOH-ah) is absolutely wonderful. It's full of flavor, and has the best balance of sweet, savory, and spicy. One of my favorite Samoan dishes. Just a note: I personally prefer to use yellow curry as it's mild but still has the curry flavor I love. You are more than welcome to adjust the heat of your...
Provided by Kristin D
Categories Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. In a large pot, preferably a stock pot, over medium heat, add your oil and onion. Saute the onion until it is almost translucent.
- 2. Add in the garlic, ginger, and curry powder. Saute everything in the pot until these become aromatic.
- 3. Add in chicken pieces, 2 cups of water, and 2 cups of coconut milk. (If you're using canned coconut milk, be sure to also use the thick cream on top for a nice, rich, and thick sauce for your kale.) Bring the pot to a boil, then turn heat down to low simmer, and cover. Simmer about 20 minutes.
- 4. Add in vegetables, stir. Bring the kale up to a boil once more, then back down to a low simmer, covered. Simmer for about another 20 or so minutes until carrots or potatoes are fork-tender but not falling apart.
- 5. Mix together the remaining 6 Tbsp of water with 6 Tbsp of flour to make a quick slurry. (At the point, if you think it could use more heat, feel free to add more curry powder.) Add this to the pot, turning the heat back up to medium, and stirring until thickened. Season well with salt and pepper. Serve with rice.
SAMOAN CHICKEN KALE MOA
Make and share this Samoan Chicken Kale Moa recipe from Food.com.
Provided by petlover
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat your oil in a large pot, then fry the onion until partly translucent.
- Add the garlic, ginger and curry powder and fry for about a minute for the spices and aromatics to release their flavor.
- Add chicken, 2 cups of water and 2 cups of coconut milk. Bring to a boil then lower to a simmer and cover. Simmer for 20 minutes or until very soft.
- Add vegetables and bring to a boil again. Turn down heat and cover again. Simmer for 20 minutes or until soft.
- Mix the 6 Tb flour with the 6 Tb water until it's smooth (and an extra tablespoon or so of curry if you like). Then add this slurry straight into the pot. Turn the heat up to medium and stir until thickened.
- Season well with salt and pepper to taste.
CURRY CHICKEN STEW
My Grandma Inky grew up in India and passed down this recipe to my mother, who then passed it down to me. The recipe brings back fond memories of the family gathered around the table, enjoying this delicious meal and catching up on one another's day. I tweaked the ingredients a bit to fit my toddler's taste buds, but it's just as scrumptious as Grandma's own. -Teresa Flowers, Sacramento, California
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.
Nutrition Facts : Calories 266 calories, Fat 8g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 1604mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.
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