Indian Chicken Carrot Curry Stew
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
Recipe from Tea and Scones via Cooking Light, with my revisions
  • 2 teaspoons ground red pepper {I used 1 teaspoon cayenne pepper)
  • 2 teaspoons curry powder (I used 1½ teaspoons)
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter (I used ghee , but coconut oil or any light oil can be used in place of butter or ghee)
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 lb skinless, boneless chicken breasts or thighs, cut into 1-inch pieces
  • 1 8-ounce carton plain yogurt
  • 1 6-ounce can tomato paste
  • 4 cups, peeled, medium chopped, carrots (about 1½ lbs carrots)
  • 4 cups chicken or vegetable stock
  1. Combine first 8 ingredients in a bowl. Set aside.
  2. Melt butter or heat ghee in a Dutch oven over medium heat. Add onion and garlic and cook 5 minutes stirring frequently so neither burn. Stir in bowl of spice mixture, cook 5 minutes stirring frequently until aromatic.
  3. Add chicken and cook 10 minutes, stirring on and off, (I like to get a sear first, so I let the chicken cubes sear on each side a minute or two)
  4. Combine yogurt and tomato paste and whisk together well. Add yogurt mixture, carrots, and stock to pan. Bring to a boil, then reduce heat to medium and simmer 1 hour stirring occasionally.
Recipe by parsley sage sweet at