This curry chicken stew was a must try to prepare and enjoy. Because curried chicken is one of my favorite dishes when served in any “Sports Bar” I was attracted to this recipe. Just a warning: The delicious odour of this cooking in the Crock Pot will give you a tremendous appetite!!
Not only is this an easy recipe to prepare; but the dish has a low glycemic index. Personally this is important to me for weight control. It seems that having a slim gut is a bit of a struggle for me. Apparently, eating higher glycemic index foods causes insulin resistance. Thus, this results in fat storage in the mid-drift area of men. It can’t do women any favors either I would think. In the end, I have found that a low glycemic index diet results in less fat storage in my gut area.
Delicious and Health Curry Chicken Stew
A combination of preserves, apple cider vinegar, soy sauce, and chicken broth creates a delicious sauce. The sweet potatoes are a lower gycemic index food than regular potatoes so I suggest you keep these in your recipe. Also, they add to the delicious taste of the stew.
In addition, this recipe is is very flexible in that you could, if you like, reduce or eliminate the curry and add more ginger for example. Also add some basil or thyme to taste. Eat it over rice (I suggest brown rice of course} or pasta if you please (watch this for weight control however). Maybe occasionally you can eat this with garlic bread on the side, it works well with this dish.
As I have mentioned, I love the curry chicked taste. I like to add greens such as green beans and peas to my stew to add to the health benefits.
- Prep:15 mins
- Cook: 6 to8 hrs (make sure the chicken is at least 160 degrees F)
- Total 6 to 8 hours and 15 minutes
- 4 Servings
Ingredients
- 8 boneless, skinless chicken thighs (or 2 cubed skinless boneless chicken breasts)
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 3 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 1 cup peach preserves, or apricot preserves
- 3 tablespoons apple cider vinegar
- 1 tablespoon low-sodium soy sauce
- 1/2 cup chicken broth, or water
- 2 tablespoons cornstarch
Preparation
Sprinkle both sides of the chicken with the salt, cayenne pepper, paprika, curry powder, and ginger.
Rub the spices into the chicken
Place the sweet potatoes and the chopped onion in a 3 1/2- to 4-quart slow cooker.
Lay the chicken on top.
Add the peach preserves, vinegar, and soy sauce.
(My slight change is that for peach preserves I add 1/4 cup peach jam diluted with 1/4 cup of water.)
Cover the Slow Cooker and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to at least 160 F (test it with a meat thermometer) and the sweet potatoes are tender when pierced with a fork.
Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth.
Add this mixture to the slow cooker and stir gently to combine.
Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce has thickened.
More Weight Control Help
I most certainly hope that you enjoy this curry chicken stew as much as I do. Possibly, the next time in a Sports bar/restaurant curry chicken will be your choice dish to relish.
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