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
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Ingredients
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2 tablespoons
vegetable oil
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8
skinless chicken thighs
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3
medium potatoes, scrubbed and roughly chopped
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2
medium carrots, peeled and roughly chopped
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2
stalks of celery, trimmed and roughly chopped
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4
cloves garlic, minced
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2 tablespoons
minced or grated fresh ginger
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1 tablespoon
curry powder
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1/2 cup
water
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1/4 cup
reduced sodium soy sauce
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2 tablespoons
mirin, sherry, or white wine
Directions
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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.
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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).
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Add the water, soy sauce, and mirin, sherry, or wine. Stir to combine.
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Add the chicken pieces, arranging them around the bottom of the pot with the vegetables mounded over top.
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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.
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