Best Coconut Curried Chicken Stew Recipes

CURRIED CHICKEN STEW

Curried Chicken Stew image

This is an easy curried chicken stew to make any time of the week. The leftovers are great also, served over rice. This recipe is spicy!

Provided by GeorgiaGirl

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h35m

Yield 6

Number Of Ingredients 13

Ingredients

vegetable oil, or as needed
1 tablespoon ground turmeric
7 tablespoons hot Madras curry powder
1 large onion, diced
1 tablespoon minced garlic
4 skinless, boneless chicken breasts, cut into 1/2-inch pieces
4 Roma tomatoes, diced
3 russet potatoes, diced
1 carrot, diced
1 (14 ounce) can coconut milk, or more to taste
1 (6 ounce) can tomato paste
¼ cup chicken broth, or more to taste
salt and ground black pepper to taste

Steps:

Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 36.6 g, Cholesterol 39.3 mg, Fat 21.5 g, Fiber 7.2 g, Protein 21.3 g, SaturatedFat 13.8 g, Sodium 358.3 mg, Sugar 7 g

CURRY CHICKEN STEW

Curry Chicken Stew image

My Grandma Inky grew up in India and passed down this recipe to my mother, who then passed it down to me. The recipe brings back fond memories of the family gathered around the table, enjoying this delicious meal and catching up on one another's day. I tweaked the ingredients a bit to fit my toddler's taste buds, but it's just as scrumptious as Grandma's own. -Teresa Flowers, Sacramento, California

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 tub Knorr concentrated chicken stock (4.66 oz.)
4 garlic cloves, minced
1 tablespoon curry powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 boneless skinless chicken breasts (6 ounces each)
1 medium green pepper, cut into thin strips
1 medium onion, thinly sliced
Hot cooked rice
Chopped fresh cilantro and chutney, optional

Steps:

In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.

Nutrition Facts : Calories 266 calories, Fat 8g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 1604mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.

COCONUT RED CURRY STEW

Coconut Red Curry Stew image

This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. -Marly Chaland, Maple, Ontario

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 garlic clove, minced
3 to 4 tablespoons red curry paste
1/2 teaspoon sugar
1 small eggplant, cut into 1-inch pieces (about 4 cups)
3 cups cubed peeled butternut squash, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) vegetable broth, divided
1 can (15 ounces) crushed tomatoes
1 can (13.66 ounces) coconut milk
Chopped fresh cilantro
Optional: Lime wedges and hot cooked rice

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

Nutrition Facts : Calories 457 calories, Fat 22g fat (16g saturated fat), Cholesterol 0 cholesterol, Sodium 1364mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 14g fiber), Protein 11g protein.

CHICKEN STEW WITH COCONUT MILK

Chicken Stew With Coconut Milk image

An easy microwave meal.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Stews Chicken

Yield 6

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast, cut into bite-sized chunks
1 medium yellow onion, chopped or sliced
1 cup peeled potatoes, cut in 1-inch chunks
1 cup halved baby carrots
1 (9 ounce) package frozen baby lima beans
¼ (12 ounce) can diced tomatoes
1 cup canned coconut milk
1 cup fat-free, reduced-sodium chicken broth
1 tablespoon cumin
1 tablespoon curry powder
Salt and pepper to taste
¼ teaspoon hot sauce (such as Tabasco), or to taste
Parsley or cilantro for garnish

Steps:

Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 23.3 g, Cholesterol 39 mg, Fat 10.5 g, Fiber 6.2 g, Protein 21.2 g, SaturatedFat 7.7 g, Sodium 214.4 mg, Sugar 2.7 g

COCONUT CHICKEN AND SWEET POTATO STEW

Coconut Chicken and Sweet Potato Stew image

This stew tastes as if you spent hours in the kitchen. The flavors of coconut milk, sweet potato and coriander nicely complement the chicken. A garnish of cilantro and toasted coconut adds a bit of sophistication. -Nicole Filizetti, Stevens Point, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cubed
2 pounds sweet potatoes (about 3 medium), peeled and cubed
3 cups canned coconut milk, divided
1 can (8 ounces) unsweetened pineapple tidbits, drained
1 small onion, chopped
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Optional ingredients: Hot cooked basmati rice, toasted unsweetened shredded coconut, minced fresh cilantro and lime wedges

Steps:

Combine chicken, sweet potatoes, 2 cups coconut milk, pineapple, onion and seasonings in a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken and sweet potatoes are tender, 6-8 hours. , Stir in remaining 1 cup coconut milk. If desired, serve with optional ingredients.

Nutrition Facts : Calories 365 calories, Fat 16g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 21g protein.

COCONUT CURRIED CHICKEN STEW

Coconut Curried Chicken Stew image

This recipe is from Boma -- The Flavors of Africa at Walt Disney's Animal Kingdom Lodge. It was posted in a local newspaper.

Provided by Mercy

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 chicken, cut into 8 pieces
salt
ground pepper
2 1/2 tablespoons curry powder, toasted
3 tablespoons canola oil
6 tablespoons butter
3/4 cup all-purpose flour
4 cups chicken stock
1 teaspoon cayenne pepper
1 cup canned diced tomato, drained
1 cup potato, diced chunky
1 cup red bell pepper, diced chunky
1 cup onion, diced chunky
1/2 minced jalapeno
1 cup coconut milk
1/2 cup honey
1/2 cup chopped cilantro

Steps:

Season chicken with salt, pepper, curry powder.
Sear chicken in oil in 4-quart pot; cook until almost done.
Remove chicken; pour out excess oil.
Add butter to same pan; stir in flour.
Stir in stock, cayenne pepper and tomatoes.
Add honey, potatoes, bell peppers, onions, jalapenos and coconut milk.
Return the chicken to the pot.
Bring to a boil to finish cooking and thicken liquid.
Put chicken in serving bowl.
Ladle sauce on top.
Garnish with cilantro.

Nutrition Facts : Calories 980.9, Fat 60.9, SaturatedFat 28.2, Cholesterol 138, Sodium 594.9, Carbohydrate 79.9, Fiber 5.1, Sugar 43.6, Protein 33.6

CURRIED COCONUT CHICKEN

Curried Coconut Chicken image

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Provided by ROMA

Categories World Cuisine Recipes Asian Thai

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Steps:

Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 16.7 g, Cholesterol 78 mg, Fat 20.9 g, Fiber 2.8 g, Protein 32.2 g, SaturatedFat 13.8 g, Sodium 806.7 mg, Sugar 10.6 g

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