Slow Cooker Curry-Ginger Chicken Stew Recipe

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