Sunday, December 8, 2013

Coconut Curry Chicken Stew Crockpot Recipe

Coconut Curry Chicken Stew Crockpot Recipe

Ingredients needed:

* Nonstick cooking spray
* 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
* 3 cups of chopped carrots (6 medium)
* 2 cups of coarsely chopped onions (2 large)
* 6 cloves of garlic, minced
* 1 tablespoon of grated fresh ginger
* 1 can of reduced-sodium chicken broth
* 1 cup light unsweetened coconut milk
* 1 tablespoon of curry powder
* 1/2 teaspoon of salt
* 1/4 cup snipped fresh cilantro
* 1 tablespoon of lemon juice

Preparation steps:

* Lightly coat a medium nonstick skillet with cooking spray; heat skillet over medium-high heat. Add chicken; cook and stir about 3 minutes or until lightly browned. Drain off fat.
* In crockpot, layer carrots, chicken, onions, garlic, and ginger. In a medium bowl, combine broth, coconut milk, curry powder and salt. Pour over mixture in crockpot.
* Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours. Before serving, stir in cilantro and lemon juice.

(serves 6)

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