At once comforting and exotic-tasting, this rich chicken coconut curry stew will warm you on chilly winter evenings. Chunks of potato, lean chicken and loads of veggies make it a meal in a bowl. Enjoy with a fruity white wine like Gewurztraminer or Chenin Blanc to tame the heat. Using “lite” coconut milk instead of full-fat in this healthy curried coconut chicken stew recipe trims roughly two-thirds the fat and calories without sacrificing flavor.

Katie Webster
Source: EatingWell Magazine, January/February 2013


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.

  • Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.

  • Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.

Nutrition Facts

346 calories; protein 28.8g; carbohydrates 30.8g; dietary fiber 4.9g; sugars 6.6g; fat 12.2g; saturated fat 8.1g; cholesterol 62.7mg; vitamin a iu 3794.9IU; vitamin c 16.5mg; folate 46.3mcg; calcium 56.7mg; iron 2.5mg; magnesium 62.6mg; potassium 926.7mg; sodium 574.4mg; thiamin 0.2mg; added sugar 2g.

Reviews (17)

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17 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
Perfect for a chilly night I love curry dishes and this was simple and tasty. I do agree with other reviewers that there was a little something missing though. For me I think the chicken would have benefited from an additional tsp of curry powder as well as more salt letting it sit for about an hour to allow the flavors to settle into the meat. I cannot eat potatoes so substituted butternut squash which added just enough sweetness that it didn't need the brown sugar at the end. I served it over a scoop of brown rice in the bowl. Read More
Rating: 5 stars
I stumbled on this recipe early in the morning had all the ingredients except celery and I only had full fat coconut milk. I put it together in very little time and used a 32oz of chicken broth. It was quick easy and tasted very good. Best of all the family 18yr old & 16yr old really liked it!! It's a keeper. I'll make this again! Read More
Rating: 5 stars
Almost perfect! I often find chicken breast very bland so instead of using them I substitute a rotisserie chicken - nice and juicy and very flavorful. Plus it cuts down on cooking time - just toss the 1 t. curry with the chicken once pulled off the bird and make the rest of it the same. If I didn't have the rotisserie chicken I'd probably use thighs since they are more delicious in my opinion. Pros: fast warm full meal kids love it! Read More
Rating: 4 stars
Excellent Saw other review about depth of flavor I used regular coconut milk not the low fat which I have realized helps with getting depth of flavor also used 2 tsp red curry powder along with the 6 tsp curry powder for the time it took to prepare I thought it tasted excellent will make again. Pros: Very easy Read More
Rating: 4 stars
Easy Good Dinner you can work with I followed the recipe exactly and found it a little bland however some people I served it to liked it that way and asked for the recipe so I think it depends on your palate. In the future I would add a little red curry paste for more spice but I'll definitely be making this one again. Pros: fast to make Cons: a bit bland Read More
Rating: 4 stars
Delicious I looked at the reviews and followed some advise. I was generous with my hot curry measurements and added even more. I used double the amount of garlic it called for and replaced celery with some broccoli and cauliflower instead. I didn't have yukon gold potatoes but had something similar and left the peal on. I also used roast chicken from the night before. It was a fantastic and such an easy recipe to follow. I think it can be modified in so many different ways depending on what you have around. If you like flavourful food I would suggest adding more curry and garlic than the recipe calls for. I will definitely be making this again! Pros: Healthy easy flavourful Cons: none Read More
Rating: 4 stars
This was really good. I added a little cayenne for more spice. Read More
Rating: 4 stars
Easy To Make & Flexible w/GREAT results I had no carrots (hate them). I subbed what I had on hand: canned peas (surprisingly GOOD) PORK (a cheap loin cut) leftover pork & veggie drippings to make broth and full fat coconut milk. Pros: Tasted like a yellow (massuman?) Thai Curry Cons: I cheated- used full fat coconut milk. It was in my cupboard Read More
Rating: 3 stars
Hearty but somehow disappointing. This dish is very hearty with the chicken and potatoes and veggies. However it lacked depth of flavor even when reheating it the next day. I agree with the previous reviewer who recommended more salt and pepper but it also needs something else and I'm not sure what that something is. Pros: A warm hearty dish for winter dinners. Cons: Lack of depth to the flavor. Read More