Indulge in the vibrant flavors this Easy Chicken Curry Stew! Tender chicken pieces simmer in a creamy coconut curry sauce bursting with warm spices like turmeric and cumin.
Ready in under an hour, this quick and easy curry stew is sure to become a family favorite.
![chicken curry stew and lentils in a bowl.](https://smellslikedelish.com/wp-content/uploads/2024/04/chicken-curry-stew-vert8.jpg)
Why You'll Love This Recipe
This chicken curry recipe takes everyday ingredients and transforms them into a comforting and flavorful meal that's perfect for busy weeknights.
- Quick and Easy: This curry stew comes together in under an hour, making it perfect for busy weeknights.
- Flavorful and Aromatic: The yellow curry powder infuses the stew with a warm and inviting spice blend.
- Customizable: Adjust the spice level to your preference and add your favorite vegetables for a personalized touch.
- Hearty and Comforting: The creamy coconut sauce and tender chicken create a satisfying and comforting meal.
Ingredients You'll Need
Yellow curry powder, a key ingredient in this recipe, is a blend of various spices like turmeric, coriander, cumin, fenugreek, and chilies. This blend offers a warm and aromatic flavor profile that forms the base of countless Indian curries.
The beauty of yellow curry powder lies in its versatility, allowing you to adjust the spice level to your preference while still achieving that delightful depth of flavor.
- Chicken: Provides lean protein and is a perfect base for the curry. Boneless, skinless chicken thighs or breasts can be used.
- Garlic: Fresh minced garlic and a small amount of onion add fresh aromatics and enhance the overall flavor profile.
- Vegetables: Carrots, zucchini, cauliflower, and green beans are all options that you can mix and match.
- Curry Powder: The heart of the curry flavor, this aromatic spice blend adds warmth and depth.
- Cream Cheese: Adds a thick, creamy texture and richness to the stew with out a flour thickening.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Chicken Curry Stew
Turning classic chicken curry into a diabetic-friendly dish is easier than you thin used carrot and zucchini, but you can use a wide variety of vegetables to suite your eating style.
Potatoes, celery root, parsnips, cauliflower, broccoli, and even large diced tomatoes. This stew is perfect for summer gardens!
Thicken the sauce with simmering, and achieve creaminess with a touch of cream cheese or heavy cream. This flavorful low carb curry is a perfect weeknight meal that's both hearty and satisfying.
Saute The Aromatics
- Add the ghee or vegetable oil to a Dutch oven pot set to medium heat.
- Dice the onion, mince the garlic, and add to the heated ghee or oil. Lower the heat to medium-low and add the curry powder.
- Add the diced chicken, salt, pepper, and carrots. Cook covered on medium-low for 5 minutes.
- Add the water and stir until the onions and garlic are glossy and the spices have blended with the water.
Add Broth And Vegetables
- Add the diced zucchini and chicken broth, then cook covered until zucchini just tender and bright green.
Stir In The Cream Cheese
- Remove Dutch oven from the heat and stir in the cream cheese. Stir gently until the cream cheese completely melts and the stew is creamy.
Adjust Seasonings and Serve
- Taste and adjust seasoning, and serve immediately.
Substitutions and Variations
Here are a few delicious variations when making this recipe.
- Don't have yellow curry powder? You can substitute with a curry paste or garam masala, adjusting the amount to taste.
- Want it spicier? Add a pinch of red pepper flakes or a chopped fresh chili pepper to the pot while simmering.
- Make it vegetarian: Omit the chicken and add chickpeas or lentils for a plant-based protein option.
Tips for Success
Here are a few tips for making this curry recipe:
- Don't overcook the vegetables. You want them to be tender-crisp, not mushy. Add the veggies that have the longest cook time first to the pot.
- Adjust the curry powder to your desired level of spice.
- Cut the vegetables into similar sizes for even cooking.
Serving Suggestions
Serve your Easy Chicken Curry Stew over cooked rice for a complete and satisfying meal. You can also pair it with a side of Sourdough Naan Bread for scooping up the flavorful sauce.
Add a side of our creamy Cucumber Mint Raita and a side salad for a complete feast!
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this chicken curry recipe.
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Storage and Reheating
- Leftover Chicken Curry Stew can be stored in an airtight container in the refrigerator for up to 3 days.
- This stew can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over medium heat.
Frequently Asked Questions
Yellow curry powder typically contains turmeric, giving it a milder flavor and a yellow color. Red curry powder often includes chili peppers, resulting in a spicier and redder hue.
Boneless, skinless chicken breasts or thighs are recommended for this recipe.
There are a few dairy-free options that can achieve a similar thickening effect. You can try using softened cream cheese alternatives made from cashews or almonds. Another option is to use a mixture of xanthan gum and chicken broth.
More Delish Ideas
Easy Chicken Curry Stew
Equipment
- Enameled Dutch Oven w Lid, 6 qt
- Stainless Steel Dutch Oven w Lid, 6 qt
Ingredients
- 2 tablespoon Ghee or vegetable oil
- 1 small Onion white or yellow
- 3 cloves Garlic minced
- 1½ tablespoon Curry powder your favorite brand
- 1 teaspoon Turmeric ground
- ½ tablespoon Garam masala your favorite brand
- ½ teaspoon Paprika or Cayenne for spicy
- 1 cup Water
- 1½ lb Chicken breast boneless, skinless - about 2
- 1 teaspoon Salt or to taste
- ¼ teaspoon Black pepper or to taste
- 16 oz Chicken broth store bought or homemade
- 1 large Carrot diced
- 3 medium Zucchini diced
- 4 oz Cream cheese cut into chunks
Instructions
- Add the ghee or vegetable oil to a Dutch oven pot set to medium heat.2 tablespoon Ghee
- Dice the onion, mince the garlic, and add to the heated ghee or oil. Lower the heat to medium-low and add the curry powder, turmeric, garam masala, and paprika or cayenne. Lightly saute the spices, onion, and garlic until the oil is absorbed and the onions and garlic are fragrant.1 small Onion, 3 cloves Garlic, 1½ tablespoon Curry powder, 1 teaspoon Turmeric, ½ tablespoon Garam masala, ½ teaspoon Paprika
- Add the water and stir until the onions and garlic are glossy and the spices have blended with the water.1 cup Water
- Add the diced chicken, salt, pepper, and carrots. Cook covered on medium-low for 5 minutes.1½ lb Chicken breast, 1 teaspoon Salt, ¼ teaspoon Black pepper, 1 large Carrot
- Add the diced zucchini and chicken broth, then cook covered until zucchini just tender and bright green.3 medium Zucchini, 16 oz Chicken broth
- Remove Dutch oven from the heat and stir in the cream cheese. Stir gently until the cream cheese completely melts and the stew is creamy. Taste and adjust seasoning, serve immediately.4 oz Cream cheese
Notes
- Don't overcook the vegetables. You want them to be tender-crisp, not mushy. Add the veggies that have the longest cook time first to the pot.
- Adjust the curry powder to your desired level of spice.
- Cut the vegetables into similar sizes for even cooking.
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