Curried Chicken Stew

Curried Chicken Stew

Curried chicken that will curb your hunger at lunchtime in this flavorful stew.

15 min. prep time
6 servings
454 Ratings


2 tablespoons Land O Lakes® Butter
1 1/4 pounds boneless skinless chicken breasts, cut up
1 large onion, cut in half, sliced
1 1/2 cups water
1 cup baby-cut carrots
8 small new red potatoes, cut into fourths
1 cup frozen peas
1 (10 3/4-ounce) can condensed cream of chicken soup
1 tablespoon curry powder
1 teaspoon sugar


Melt butter in 6-quart saucepan until sizzling; add chicken and onion. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until onion is softened.

Add water, carrots and potatoes. Continue cooking, stirring occasionally, 4-6 minutes or until mixture comes to a boil. Add all remaining ingredients. Reduce heat to medium. Continue cooking 12-15 minutes or until vegetables are tender.

Recipe Tip

- To prepare for lunches, divide mixture among 6 resealable plastic food bowls. Seal containers; refrigerate overnight or freeze. At lunchtime, place cover loosely over container; microwave, stirring occasionally, until heated through.

- Curry powder is a combination of many spices and can vary in flavor from mild to hot. Most labels say mild or sweet or hot so you can pick your favorite. Some curry powders are more expensive than others because they contain saffron, the most expensive spice in the world.

Nutrition Facts (1 serving)

Calories: 390

Fat: 14g

Cholesterol: 85mg

Sodium: 530mg

Carbohydrates: 37g

Dietary Fiber: 5g

Protein: 28g

Recipe #11979©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

My family loves it. I use fewer or no potatoes, however, and serve it over rice. Everyone wants seconds. I'd love to make this for a potluck but need to adapt it for vegetarian diets. I'm considering using shrimp instead, though I'm trying to think of a non-seafood protein that would work well. I used a sweet curry powder by Penzey's.
Excellent recipe. Loved by all, even the non-curry lover liked it.

I gave 4 stars instead of 5 due to cook time. I cut my potatoes much smaller than quarters and it still took over the specified time to cook. Other than that it was great. The sauce thickens and gives it a nice creamy texture.
This recipe is excellent if you like curry. I rated it 4 stars because apparently the type of curry I used is pretty potent. 1 tablespoon was way too much. Curry varies in strength so make sure to add it in slowly and taste test it!

Also, the vegetables don't cook evenly so I had to cook it a lot longer than was stated.
We're not big on potatoes, so when I didn't have any I just left it out and served the stew over rice. My children loved it and so did my husband.

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