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Coconut Chicken Curry Stew

Depending on what you like and what's available, this recipe works well with both red (which has traditional curry ingredients plus chile powder and can be spicier) or classic Indian yellow curry powder.
6 Servings - 4 hr 20 min -
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Servings:6  | Calories:194 | Total Fat:11g  | Chol:31mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 8g
40 %
Total Carb 15g
5 %
Fiber 3g
12 %
Sugars 6g
Cholesterol 31mg
10 %
Sodium 482mg
20 %
Protein 11g
22 %
38% Light coconut milk
24% Others combined
23% Boneless chicken thighs
13% Carrots
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


Nonstick cooking spray
8 ounces skinless, boneless chicken thighs, cut into 1 inch pieces
3 cups chopped carrots (6 medium)
2 cups coarsely chopped onions (2 large)
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 14 1/2 ounce can reduced-sodium chicken broth
1 cup unsweetened light coconut milk
1 tablespoon curry powder
1/2 teaspoon salt
1/4 cup snipped fresh cilantro
1 tablespoon lemon juice

Directions : View recipe directions on
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