Chicken Curry Stew

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chickencurrystewThis recipe is the child of two recipes I was never able to duplicate exactly, but which somehow married in my brain and produced offspring.  Do you ever eat somewhere, and mean to ask the person for their recipe, but the moment passes by and you never get it?  Then, do you spend hours trying to recreate it from memory?  This is kind of like that…

 

1.  Classic Chicken Stew

When I spent some time in Australia, one of our common dinner meals was this chicken stew.  It was a recipe of the family I was staying with, one they all loved.  They’d eat it with toasted white bread, sopping it up onto the bread with their spoons.  I wasn’t the biggest fan of it at first, as I’ve never been a fan of stews, but it really grew on me, and I found myself, months later, after I’d returned to the states, craving this stew!  I tried to make it with the ingredients I remembered: chick peas, chicken, potatoes, tomatoes…but it just kept turning out so plain and had no flavor.  I looked up recipes, but none seemed right.

 

2.  Chicken and Chickpea Curry

After my first semester of graduate school, a professor and teaching mentor had us all over to her house for dinner and drinks.  She’d made the most incredible Indian food.  I had never been a fan of Indian food until that night, and not only did I eat three or four helpings, but she sent me home with a to-go container of it!  This chicken and chickpea curry she made was amazing, and the homemade naan reminded me of eating that stew with white toast in Australia.

 

So, I got the bright idea to combine these two, and I give you, Chicken Curry Stew.

 

First, peel and wash your potatoes (please excuse the fact that mine, pictured below, were starting to get a little old and growing eyes).  You’ll need either two extra large potatoes or four small ones.  Dice them, and throw them in your crock pot/slow cooker.

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Next, drain a large can (1lb) of chick peas/garbanzo beans/pigeon peas/whatever you want to call them.  Throw them in on top of the potatoes.  You can also cook these yourself, if you have the time.  Take a look at Alex’s previous post on how to prepare your own chickpeas.

garbanzos

Add a can of diced tomatoes (whole contents of can) to the slow cooker.

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Cut boneless skinless chicken  breasts into small pieces (dime to quarter size) and add it to the slow cooker.  I’ve also used leftover rotiseree chicken for this recipe too, and I almost like that better.  If you choose to do it  this way, cook everything else in the stew and add the chicken during the last twenty minutes to warm up/absorb flavor.

curry

Add 1tsp of salt, 1 packet of seasoning, 2 tablespoons of mild curry powder (you can use other kinds if you prefer more of a kick), 2 bouillon cubes, and one cup of water to the slow cooker (optional ingredients include: one chopped onion, four or five cloves of diced/pressed garlic, a teaspoon of cumin).  Mix everything together thoroughly, and cook for two hours.

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I serve it with either homemade naan, or, if I don’t have time to make that, whole wheat pitta bread from the grocery store which I heat on the stove to get a little crispy.

 

Chicken Curry Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • 2 Chicken Breasts
  • 1 large can (1lb) of garbanzo beans/chick peas
  • 1 can of diced tomatoes
  • 4 small or 2 large potatoes
  • 1 pack of Sazon Goya seasoning
  • 1 tsp salt
  • 2 bouillon cubes
  • 2 tbsp curry
  • 1 cup of water
Instructions
  1. Peel and dice tomatoes
  2. Cut chicken breasts into small pieces (dime to quarter sized)
  3. Drain garbanzo beans
  4. Add all ingredients to crock pot
  5. Mix thoroughly
  6. Cook on high for two hours
 

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One Response

  1. […] I love that this recipe is vegan and vegetarian, but if you’re looking for an easy curry with meat, check out Caitlynn’s Crock Pot Chicken Curry Stew recipe. […]

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