Easy Chicken Curry Stew

serving bowl of chicken curry stew with a side of brown lentils.

5 from 2 votes

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 Easy Chicken Curry Stew is sure to become a family favorite.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Stew

Cuisine: Indian

Servings:

Calories: 274kcal

Author: Kelly Bloom

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

US Customary - Metric

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.