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!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 404 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.