Chicken Curry Stew
Ladies and gentlemen, we have a winner!
And I quote:
“This is really good. I could eat this once a week.”
I’ve explained that my Husband appreciates food. And he likes his spice shelf. (Because the spin-y spice rack only holds about 20 jars, and who can cook with only 20 spices? Absurd.) And most slow-cooker recipes lean toward bland-ish, Midwestern, cream-of-something flavors.
He likes this one, though.
(Not that I managed to do this one right either, but my little edit didn’t seem to mess it up too badly. That fun story is here.)
It’s based on another recipe from my ever-growing, slow cooker Pinterest board, but we, of course, added some extra spices. This is our version. Download the recipe cards below, or get the whole thing after the break!
- 2 lb boneless, skinless chicken thighs, cut into one-inch pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 teaspoons curry powder
- 2 teaspoons ground ginger
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper*
- 2, 15-ounce cans of garbanzo beans, drained
- 2, 14.5-ounce cans of diced tomatoes, undrained
- 1 Cup chicken broth**
- 1 bay leaf
- 2 Tablespoons of lime juice
- 1, 9-ounce package of fresh spinach
- Place chicken, onion and garlic in your slow cooker. Add curry powder, ginger, coriander, salt and pepper, and toss to coat.
- Stir in the beans, tomatoes, broth and bay leaf.
- Cover and cook on Low for 7 to 10 hours, or on High for 4 to 5.***
- Stir in lime juice and spinach. Let stand for a few minutes until spinach starts to wilt.
* The original said 1/4 teaspoon cayenne pepper. I probably used closer to 1 full teaspoon. It wasn’t super hot. You know what you like.
** That was the day … ya, let’s not go there. I didn’t have chicken broth, so I dumped in a cup of water. I figured the liquid was necessary to keep the chicken moist. It probably would have been better, and more chicken-y, with the broth, but it was fine without it. So if you, too, are having one of those days, and there’s no broth, don’t sweat it.
*** Maybe my slow cooker is just a beast, but I feel like all the cook times I get from these recipes are wrong. This one said 8 to 10 hours on Low, and mine was definitely done after 7. Keep an eye on it. No one likes dry chicken in their curry stew. Right? Right?