Chicken Curry Stew
This Chicken Curry Stew is a great fall or winter pick-me-up! If you're short on time, skip steps 4 and 5 and just add everything to the pot! Sauteing the onion and garlic gives it more flavor, but it still works great this way.
Recipe Source: Recipe by Simply Healthy Mama
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Categories
Ingredients
- 1.5 pounds boneless chicken thighs
- 1 medium sweet onion, diced
- 6-7 medium russet potatoes, peeled and quartered
- 5 large cloves garlic, minced
- 1 Tbsp sea salt
- 1 tsp curry powder (if curry powder is spicy, you can halve the amount)
- 2 to 3 Tbsp dried black lime powder
- 2 6-ounce cans tomato paste
- 1 can (8 ounces) tomato sauce
- 1/4 cup white vinegar
Preparation
- Place chicken in pot. Pour water into pot, covering just to the top of chicken. Add 1 tablespoon sea salt to pot. Boil until tender, on medium heat for about 35 minutes.
- While chicken is boiling, prepare potatoes, dice onion, and mince (or grate) garlic.
- Sautee onions in separate large pan on stovetop with a sprinkle of sea salt and once browned, add garlic. (See note above about skipping this step to save time.)
- Add curry powder and dried lime powder to pan with the onion and garlic. Once combined, add in tomato paste and tomato sauce. Add about 1/4 cup of water and 1/4 cup of white vinegar to mixture.
- Transfer tomato mixture to pot with chicken. (Make sure liquid is just up to the chicken so that your stew is not too watery -- you can always add more water later if needed.)
- Add potatoes to pot and boil over medium-high heat for 20 to 25 minutes or until potatoes are tender.
Serve with basmati rice.
