How to Make Coconut-Chicken Curry Stew

Ingredients

• 8 oz skinless, boneless chicken thighs, cut into 1-inch pieces
• 3 cups chopped carrots (6 medium)
• 2 cups coarsely chopped onions
• 6 cloves garlic, minced
• 1 Tbsp grated fresh ginger
• 14.5 can reduced-sodium chicken broth
• 1 cup unsweetened light coconut milk
• 1 Tbsp curry powder
• ½ tsp salt
• ¼ cup snipped fresh cilantro
• 1 Tbsp lemon juice

1. Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Cook and stir about 3 minutes or until lightly browned. Drain off fat.
2. In a 3-½- or 4-quart slow cooker layer carrots, chicken, onions, garlic, and ginger.
3. In a medium bowl whisk together broth, coconut milk, curry powder, and salt. Pour over the mixture in cooker.
4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. To serve, stir in cilantro and lemon juice.