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Author Notes: This stew will keep you warm on cool autumn evenings and winter nights. It combines classic chicken stew ingredients with soy sauce and curry powder for a rich and savory flavor. Serve it over brown rice with a hearty pile of steamed or sautéed broccoli, kale, or bok choy on the side. Leftovers store well for a couple of days in the refrigerator or several months in the freezer. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/curried-chicken-stew —Healthline
- 2 tablespoons vegetable oil
- 8 skinless chicken thighs
- 3 medium potatoes, scrubbed and roughly chopped
- 2 medium carrots, peeled and roughly chopped
- 2 stalks of celery, trimmed and roughly chopped
- 4 cloves garlic, minced
- 2 tablespoons minced or grated fresh ginger
- 1 tablespoon curry powder
- 1/2 cup water
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons mirin, sherry, or white wine
- Heat the oil in a large pot or Dutch oven over medium heat. When the oil is hot, add the chicken thighs in a single layer. Cook them for a few minutes on each side, flipping them regularly until they are browned all over. Remove them from the pot and leave them to rest on a plate lined with paper towels, which will help to absorb the grease. If necessary, brown the chicken thighs in multiple batches to avoid over-crowding them.
- Add the potatoes, carrots, celery, garlic, and ginger to the pot. Sauté until tender (about 5 minutes). Add the curry powder and sauté until fragrant (about 1 minute).
- Add the water, soy sauce, and mirin, sherry, or wine. Stir to combine.
- Add the chicken pieces, arranging them around the bottom of the pot with the vegetables mounded over top.
- Bring the stew to a boil. Reduce the heat, cover the pot, and simmer the stew for 45 minutes – or until the chicken is tender and cooked through.
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Middle Eastern Recipe