Coconut-Chicken Curry Stew

Ingredients

  • 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

  1. 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
  2. In a 3 1/2- or 4-quart slow cooker layer carrots, chicken, onions, garlic, and ginger.
  3. In a medium bowl whisk together broth, coconut milk, curry powder, and salt. Pour over the mixture in cooker.
  4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  5. To serve, stir in cilantro and lemon juice.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 130 cal., 4 g total fat (2 g sat. fat), 36 mg chol., 432 mg sodium, 14 g carb. (3 g fiber, 6 g sugars), 10 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Lean Meat (d.e): 1; Vegetables (d.e): 2.5

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