Curried Chicken Stew

Name: Curried Chicken Stew
Ingredients: 2 tablespoons vegetable oil; 8 skinless chicken thighs; 3 medium potatoes, scrubbed and roughly chopped; 2 medium carrots, peeled and roughly chopped; 2 stalks of celery, trimmed and roughly chopped; 4 cloves garlic, minced; 2 tablespoons minced or grated fresh ginger; 1 tablespoon curry powder; 1/2 cup water; 1/4 cup reduced sodium soy sauce; 2 tablespoons mirin, sherry, or white wine

11 ingredients

5 steps

Ingredients

2 tablespoons vegetable oil
8 skinless chicken thighs
3 medium potatoes, scrubbed and roughly chopped
2 medium carrots, peeled and roughly chopped
2 stalks of celery, trimmed and roughly chopped
4 cloves garlic, minced
2 tablespoons minced or grated fresh ginger
1 tablespoon curry powder
1/2 cup water
1/4 cup reduced sodium soy sauce
2 tablespoons mirin, sherry, or white wine

Directions

1

Heat the oil in a large pot or Dutch oven over medium heat. When the oil is hot, add the chicken thighs in a single layer. Cook them for a few minutes on each side, flipping them regularly until they are browned all over. Remove them from the pot and leave them to rest on a plate lined with paper towels, which will help to absorb the grease. If necessary, brown the chicken thighs in multiple batches to avoid over-crowding them.
2

Add the potatoes, carrots, celery, garlic, and ginger to the pot. Saute until tender (about 5 minutes). Add the curry powder and saute until fragrant (about 1 minute).
3

Add the water, soy sauce, and mirin, sherry, or wine. Stir to combine.
4

Add the chicken pieces, arranging them around the bottom of the pot with the vegetables mounded over top.
5

Bring the stew to a boil. Reduce the heat, cover the pot, and simmer the stew for 45 minutes - or until the chicken is tender and cooked through.