A delicious multi-cooker chicken recipe with all the flavors of the Thailand and neighboring countries. It’s a delicious curry, loaded with chicken and veggies.
The best part about this multi-cooker chicken recipe is that it’s very light and fresh, yet hearty and chunky at the same time.
We hope you enjoy this scrumptious multi-cooker recipe.
Multi-Cooker Chicken Curry Stew – prepared in stovetop mode.
- 1 Tbsp canola oil
- 2 large boneless skinless breasts, cut into bite-sized chunk
- 1 small yellow onion, diced
- 1-inch piece fresh ginger, peeled and minced
- 1 tsp minced garlic
- 1-2 Tbsp curry powder, adjust for heat preferences
- 1/4 tsp ground cumin
- 1 cup chicken broth
- 4 whole carrots, peeled and sliced 1/3 inch thick
- 2 1/2 cups red skinned potatoes, cut into 1 inch chunks
- 15 oz. can light coconut milk
- 15 oz. canned diced tomatoes, drained but not rinsed
- Salt and pepper to taste
- In the base of the multi-cooker, heat the canola oil and then saute the chicken pieces until browned on all sides, stirring occasionally.
- Add the onion to the multi-cooker and sauté for 3-5 minutes, until slightly tender.
- Add the ginger, garlic, curry powder, and cumin and sauté for another 2 minutes.
- Pour the broth into the multi-cooker and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor. Stir in the coconut milk and potatoes.
- Reduce heat to 325 F and simmer for 5 minutes. Then add the tomatoes and carrots. Simmer until vegetables reach desired tenderness.
- Season the stew with salt and pepper to taste.