CHICKEN STEW RECIPE INDIAN RECIPES

SLOW COOKER INDIAN CHICKEN STEW | BETTER HOMES & GARDENS

Slow Cooker Indian Chicken Stew | Better Homes & Gardens image

Stick to chicken thighs for this warmly-spiced slow cooker stew since they can withstand the long cooking time.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
½ cup onion, chopped (1 medium)
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
½ teaspoon salt
¼ teaspoon ground black pepper and/or cayenne pepper
2 15 ounce cans garbanzo beans (chickpeas), rinsed and drained
2 14.5 ounce cans diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
2 tablespoons lime juice
1 9 ounce package fresh spinach (optional)
4 cups hot cooked rice (optional)

Steps:

Line a 6-quart slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray; set cooker aside. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Stir lime juice into chicken mixture. If desired, stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. If desired, serve in bowls with hot cooked rice.

Nutrition Facts : Calories 295 calories, CarbohydrateContent 32 g, CholesterolContent 94 mg, FatContent 6 g, ProteinContent 29 g, SaturatedFatContent 1 g, SodiumContent 867 mg, SugarContent 9 g

SLOW COOKER INDIAN CHICKEN STEW | MIDWEST LIVING

Slow Cooker Indian Chicken Stew | Midwest Living image

Curry and ginger give zesty Indian flavor to the chicken, chickpeas and diced tomatoes in this slow-cooker meal. Stir in fresh spinach leaves just before serving for added color and nutrition.

Provided by Midwest Living

Categories Food

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 14

Ingredients

2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
½ teaspoon salt
¼ teaspoon ground black pepper and/or cayenne pepper
2 15 ounce cans garbanzo beans (chickpeas), rinsed and drained
2 14.5 ounce cans diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
2 tablespoons lime juice
1 9 ounce package fresh spinach (optional)
Hot cooked rice (optional)

Steps:

Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.

Nutrition Facts : Calories 295 calories, CarbohydrateContent 32 g, CholesterolContent 94 mg, FatContent 6 g, ProteinContent 29 g, SaturatedFatContent 1 g, SodiumContent 867 mg, SugarContent 9 g

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SLOW COOKER INDIAN CHICKEN STEW | MIDWEST LIVING

Curry and ginger give zesty Indian flavor to the chicken, chickpeas and diced tomatoes in this slow-cooker meal. Stir in fresh spinach leaves just before serving for added color and nutrition.
From midwestliving.com
Reviews 2
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Category Food
Calories 295 calories per serving

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