Curried Chicken Stew

Recipe from Oxmoor House

More From Oxmoor House

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Chicken Stew Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy