THE RECIPE JOURNAL · Main Course
Warm Curried Chicken Stew
This cozy stew is packed with tender chicken and vibrant spices that will warm you up from the inside out. Perfect for a comforting dinner, it’s easy to make and full of rich, satisfying flavors.
FROM THE KITCHEN • Warm Curried Chicken Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a large pan over medium heat. Toss in the curry powder and turmeric, stirring constantly so they don’t burn, and cook for about 4 to 5 minutes until fragrant. Then add the chopped onion and garlic, cooking until you can really smell their aroma, about 2 minutes. Next, add the chicken pieces and cook them until they’re no longer pink inside and the juices run clear, which should take around 7 to 10 minutes.
02
Step 2
Once the chicken is cooked, stir in the tomatoes, potatoes, carrots, coconut milk, and tomato paste. Turn the heat down to medium-low and let everything simmer gently. Cook it for about an hour, or until the potatoes and carrots are nice and tender and the stew has thickened up. If it gets too thick for your taste, just add a splash of chicken broth to loosen it up. Finally, season with salt and pepper to taste, and you’re ready to serve.
Why you’ll love it
This dish is full of rich flavors and comforting warmth. The blend of spices gives it a beautiful depth without being too spicy. It’s perfect for cozy nights and easy to make in one pot.
How to serve
Serve with steamed rice or warm crusty bread to soak up the sauce. A side of sautéed greens or a simple cucumber salad adds a fresh contrast to the rich stew.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much. This stew also freezes well for up to 2 months.
