Coconut-Chicken Curry Stew

MAKES: 6 SERVINGS
PREP: 20 MINS
SLOW COOK: 6 HRS TO 8 HRS (LOW) OR 3 TO 4 HOURS (HIGH)

 

 

 

 


Ingredients

Nonstick cooking spray

8 ounces skinless, boneless chicken thighs, cut into 1-inch pieces

3 cups chopped carrots (6 medium)

2 cups coarsely chopped onions (2 large)

6 cloves garlic, minced

1 tablespoon grated fresh ginger

1 14 1/2 ounce can reduced-sodium chicken broth

1 cup unsweetened light coconut milk

1 tablespoon curry powder

1/2 teaspoon salt

1/4 cup snipped fresh cilantro

1 tablespoon lemon juice


Directions
  1. Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Cook and stir about 3 minutes or until light brown. Drain off fat
  2. In a 3 1/2- or 4-quart slow cooker layer carrots, chicken, onions, garlic, and ginger.
  3. In a medium bowl whisk together broth, coconut milk, curry powder, and salt. Pour over the mixture in cooker.
  4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  5. To serve, stir in cilantro and lemon juice.

Nutrition Facts (Coconut-Chicken Curry Stew)

Per serving: 174 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 63 mg chol. , 478 mg sodium , 15 g carb. , 3 g fiber , 6 g sugar , 17 g pro.