Slow Cooker Curry-Ginger Chicken Stew Recipe
- Cuisine: Malaysian
- Course: Main Dish
- Skill Level: Beginner
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- Yield : 10 serving plates
- Servings : 10
- Prep Time : 10m
- Cook Time : 8:00 h
- Ready In : 8:10 h
Average Member Rating
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Nutritional Info
This information is per serving.
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Calories
334 -
Protein
28.8 g -
Carbohydrate
31.3 g -
Fat
9.8 g -
Cholesterol
73 mg -
Sodium
328 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) 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
- 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.
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