Curried Chicken Stew

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 8%
  • Fat: 2.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 27.9g
  • Carbohydrate: 36.1g
  • Fiber: 0.0g
  • Cholesterol: 55mg
  • Iron: 0.0mg
  • Sodium: 271mg
  • Calcium: 0.0mg


  • Vegetable cooking spray
  • 1 2/3 cups chopped tomato
  • 1 cup sliced onion
  • 1 cup chopped sweet red pepper
  • 1 cup frozen sliced okra
  • 6 cloves garlic, minced
  • 1 1/4 pounds skinned, boned chicken breasts, cut into bite-size pieces
  • 4 cups canned no-salt-added chicken broth, undiluted
  • 1 tablespoon curry powder
  • 1 tablespoon finely chopped crystallized ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon black pepper
  • 1 cup orzo (rice-shaped pasta), uncooked


  1. Coat a Dutch oven with cooking spray. Add tomato and next 4 ingredients; saute until tender. Stir in chicken and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Gradually stir in orzo, and cook 8 to 10 minutes or until orzo is tender.
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