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
What You'll Need
skinless chicken thighs
medium potatoes, scrubbed and roughly chopped
medium carrots, peeled and roughly chopped
stalks of celery, trimmed and roughly chopped
cloves garlic, minced
minced or grated fresh ginger
reduced sodium soy sauce
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.