chicken curry stew recipe

Written ByJenny Smyth Posted on
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The Best chicken curry stew recipe

I’m so excited to share this chicken curry stew recipe with you all. This dish is a staple in our household, and for good reason – it’s easy to make, packed with nutrients, and absolutely delicious.

I first discovered this recipe when I was living in India, where my husband was stationed for work. The aroma of the spices and the tender chicken just wafting through the air is something I’ll never forget.

Since then, I’ve tweaked it to suit our tastes and now make it regularly for family gatherings and special occasions. The best part?

It’s incredibly easy to make and can be adapted to suit any dietary needs. My kids love helping me in the kitchen, and they always get so excited when they see the finished product.

The flavors are deep and rich, with just the right amount of spice to give it that authentic Indian flair. And let’s not forget about the health benefits – this dish is loaded with protein, fiber, and vitamins from the chicken, vegetables, and spices.

It’s truly a meal that will nourish both body and soul.

Chicken Curry Stew

4.5 from 1282 votes

A hearty and comforting chicken curry stew with tender chicken pieces, potatoes, and carrots in a rich, spiced tomato-based sauce. This one-pot meal is perfect for a cozy dinner and pairs wonderfully with rice or crusty bread.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

500g boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional)
1 can (400ml) crushed tomatoes
2 cups chicken broth
2 medium potatoes, peeled and cubed
2 large carrots, sliced
1 cup frozen peas
Salt and pepper to taste
Fresh cilantro for garnish

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium-high heat.
2Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until they are browned on all sides.
3Remove the chicken with a slotted spoon and set aside.
4In the same pot, add the diced onion and cook over medium heat for 4 to 5 minutes until softened and translucent.
5Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
6Sprinkle the curry powder, ground cumin, and cayenne pepper over the onion mixture.
7Cook for 1 to 2 minutes, stirring constantly, to toast the spices and deepen their flavor.
8Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
9Return the browned chicken to the pot along with the cubed potatoes and sliced carrots.
10Bring the stew to a boil, then reduce the heat to low and cover the pot.
11Simmer for 25 to 30 minutes, or until the potatoes and carrots are tender when pierced with a fork and the chicken is cooked through.
12Stir in the frozen peas and cook for an additional 2 to 3 minutes until they are heated through.
13Season with salt and pepper to taste, then remove from heat.
14Garnish with fresh cilantro before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 7g🍬Sugars: 9g🥩Protein: 30g

📝Notes

For a milder stew, reduce or omit the cayenne pepper. You can also add a can of coconut milk for a creamier texture. Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld.

Watch Video Of How Chicken Curry Stew Works

This chicken curry stew recipe is perfect for any occasion – whether it’s a special dinner party or just a regular Tuesday night meal.

You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Reheat it over low heat until warmed through, adding more water if needed to prevent drying out.

❓ Frequently Asked Questions About Chicken Curry Stew

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breast or thighs for this recipe. If you’re watching your calories, you can use leaner cuts like breast meat. If you prefer a richer flavor, you can use thighs or a combination of both.

Q: Can I use store-bought curry powder instead of making my own spice blend?

Yes, you can use store-bought curry powder as a substitute. However, keep in mind that homemade spice blends have a more complex flavor profile due to the variety of spices used.

Q: How do I adjust the spice level to suit my family’s taste?

You can adjust the spice level by adding more or less curry powder depending on your family’s preference. If you prefer a milder flavor, start with a smaller amount of curry powder and add more to taste.

Q: Can I make this recipe in a slow cooker or Instant Pot?

Yes, you can make this recipe in either a slow cooker or Instant Pot. Adjust the cooking time accordingly – 30 minutes on high pressure in an Instant Pot or 6-8 hours on low in a slow cooker.

Q: What sides should I serve with this recipe?

Serving this recipe with basmati rice or naan bread is a must! You can also serve it with steamed vegetables like broccoli or carrots for added nutrition.

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