Slow Cooker Curry-Ginger Chicken Stew Recipe

2020-06-16
Slow cooker curry-ginger chicken stew recipe. Cubed chicken breasts with vegetables and homemade Curry-Ginger Spice Blend cooked in a slow cooker #slowcooker #crockpot #chicken #dinner #stew #homemade #magicskilletrecipes
  • Yield: 10
  • Servings: 10
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    147.2
  • Carbohydrates

    7.6 g
  • Cholesterol

    32.9 mg
  • Fat

    5.1 g
  • Fiber

    0.9 g
  • Protein

    16.0 g
  • Saturated Fat

    3.2 g
  • Serving Size

    1
  • Sodium

    977.1 mg
  • Sugar

    1.2 g
  • Trans Fat

    0.2 g
  • Unsaturated Fat

    0.2 g
  • Potassium

    326.4 mg
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Slow cooker curry-ginger chicken stew recipe. Cubed chicken breasts with vegetables and homemade Curry-Ginger Spice Blend cooked in a slow cooker. Very easy and tasty chicken stew recipe! Use 6 quarts (6 L) slow cooker to make this recipe.

To make Curry-Ginger Chicken Stew, you need to use the following ingredients:

  • 2 tablespoons (30 ml) finely chopped fresh ginger
  • 1 tablespoon (15 ml) sesame seeds
  • 2 teaspoons (10 ml) coriander seeds
  • 1 teaspoon (5 ml) cumin seeds
  • 1 teaspoon (5 ml) ground turmeric
  • 1 teaspoon (5 ml) salt
  • 1/4 teaspoon (1 ml) peppercorns
  • 1/4 teaspoon (1 ml) fennel seeds
  • 1/4 teaspoon (1 ml) crushed red pepper

Instructions:

        1. In a food processor, combine all ingredients.
        2. Process until finely ground.
        3. Sprinkle over the chicken stew.

      Slow Cooker Curry-Ginger Chicken Stew Recipe

      Ingredients

      • 4 pounds (2 kg) boneless and skinless chicken breasts, cubed
      • 1½ cups (375 ml) low-sodium fat-free beef broth
      • 2 cups chopped yellow onion
      • 2 cloves garlic, peeled and finely chopped
      • Curry-Ginger Spice Blend mixture
      • 1½ cups frozen peas, thawed
      • 1/4 cup chopped fresh cilantro
      • 1/2 cup (125 ml) low-fat sour cream
      • 2 tablespoons cornstarch
      • salt and freshly ground black pepper,to taste
      • cooked rice

      Method

      Step 1

      In a slow cooker, combine cubed chicken, chicken broth, onions, peas, garlic, and Curry-Ginger Spice Blend. Stir well.

      Step 2

      Cover the cooker and cook on low-heat setting for 6-8 hours, adding thawed peas during the last 20 minute to cook. Stir in chopped fresh cilantro and combined sour cream and cornstarch, stirring for 2-3 minutes.

      Step 3

      Turn off the slow cooker and open the lid. Season the stew to taste with salt and black pepper. Stir well. Serve hot.

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