Curried Chicken Stew

Curried Chicken Stew
Recipe Type: Entree
Author: Jane Fonda
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 4
This mild, intriguing curry sauce also works well with chunks of lean pork tenderloin, cooked in the same way.
Ingredients
  • 3 teaspoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, peeled and minced
  • 1 green bell pepper (capsicum), seeded, deribbed and sliced into thin strips
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 4 large tomatoes, peeled, seeded and chopped
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup nonfat plain yogurt
  • 2 tablespoons chopped fresh cilantro (fresh coriander)
Instructions
  1. In a large nonstick frying pan over medium heat, heat the oil.
  2. Add the onion, garlic, and bell pepper and saute for 2 minutes.
  3. Add the chicken and saute until browned and no longer pink in the center, about 5 minutes.
  4. Add the tomatoes, curry, cumin, turmeric, ginger, salt and pepper. Bring to a boil, reduce the heat to low and simmer for 15 minutes.
  5. Remove from the heat and add the yogurt and cilantro. Stir to mix well.
  6. To serve, divide among 4 individual plates.
Calories: 218 Fat: 5g Saturated fat: 0g Carbohydrates: 15g Fiber: 3g Protein: 30g Cholesterol: 66mg
Notes

Shopping Tip: Fresh cilantro, sometimes called Chinese parsley, adds a unique piquancy to this Asian-spiced stew. If fresh cilantro is not available, use flat-leaf (Italian) parsley instead.

 

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6 Comments
  1. curry powder from india or the one off the shelf at safeway?

    • Bill what curry are you referring to? I don’t understand.

  2. don’t know if you received my first reply about what curry referring to? however, the curry i was question was the curry powder in the ingredients…i found some and will make the recipe this weekend

  3. Excellent Jane!..cilantro made a difference…serve with brown basmati rice…or prison rice in Thailand

  4. This recipe was a huge hit with my family. Absolutely delicious, thank you!

  5. Thanks for this awesome recipe.
    It reminds me of a recipe I had called Captain’s curry chicken. I would roll the chicken in flour and salt and pepper. I would brown the chicken on all sides and then remove it from the pan for a bit. I remember putting all the other ingredients in the blender and then putting the chicken back in the pan and pouring all of the sauce over the chicken. I put the lid on and let it simmer for forty minutes. I am going to have to try this recipe and then mine again.
    I noticed the comments are from 2011. Am I on the wrong blog?

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