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Mild Curry Chicken and Cauliflower Stew
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 4 cups cauliflower florets
  • 2 carrots, sliced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp mild curry powder
  • 3 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 1/2 tsp salt
  • Chopped cilantro for garnish

Instructions
 

  • Add the chicken pieces, cauliflower florets, sliced carrots, chopped onion, and minced garlic to the slow cooker.
  • Sprinkle the curry powder and salt over the ingredients, then pour in the chicken broth.
  • Stir everything together to coat the chicken and vegetables evenly.
  • Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
  • Stir in the coconut milk and cook for 20 more minutes on low to warm it through.
  • Ladle into bowls and top with chopped cilantro before serving.

Notes

Stir the coconut milk in only after the long cook time to keep the broth smooth. Leftovers taste even better the next day once the flavors settle, and they reheat well on the stovetop with a splash of broth if the stew thickens too much in the fridge.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board