Coconut-Chicken Curry Stew

• servings: 6 servings
• active time: 20 minutes
• total time: 6 hours 20 minutes

Ingredients

Nonstick cooking spray

8 ounce skinless, boneless chicken thighs, cut into 1-inch pieces

3 cup chopped carrots (6 medium)

2 cup coarsely chopped onions (2 large)

6 cloves garlic, minced

1 tablespoon grated fresh ginger

1 14.5 ounce can reduced-sodium chicken broth

1 cup unsweetened light coconut milk

1 tablespoon curry powder

½ teaspoon salt

¼ cup snipped fresh cilantro

1 tablespoon lemon juice

Directions

Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Cook and stir about 3 minutes or until light brown. Drain off fat

In a 3 1/2- or 4-quart slow cooker layer carrots, chicken, onions, garlic, and ginger.

In a medium bowl whisk together broth, coconut milk, curry powder, and salt. Pour over the mixture in cooker.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

To serve, stir in cilantro and lemon juice.

Nutrition

• Calories: 174 kcal
• Total Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Cholesterol: 63 mg
• Sodium: 478 mg
• Total Carbohydrate: 15 g
• Total Sugars: 6 g
• Protein: 17 g