Slow Cooker Curry-Ginger Chicken Stew Recipe
- 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.
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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
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) of fennel seeds
- 1/4 teaspoon (1 ml) crushed red pepper
Instructions:
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- In a food processor, combine all ingredients.
- Process until finely ground.
- Sprinkle over the chicken stew.
Slow Cooker Curry-Ginger Chicken Stew Recipe
[Ingredients]
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 a low-heat setting for 6-8 hours, adding thawed peas during the last 20 minutes 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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