Lemon Chicken Curry Stew Recipe

Looking for an easy Lemon Chicken Curry Stew recipe? Learn how to make Lemon Chicken Curry Stew using healthy ingredients.


Submitted by lolly074

Makes 12 servings



One-dish meal. Freeze leftover stew in small portions to keep on hand for quick main meal ingredient - protein source.

Recipe Ingredients for Lemon Chicken Curry Stew

1/2 cup lemon juice (juice of two fresh lemons)
2 tbsp. olive oil (Classico, Bertolli brand)
1/2 tsp. curry powder (Frontier Brand)
2 lbs. chicken thighs, boneless, skinless, Tyson Brand (cut into 12 pieces)
1 cup whole wheat flour, organic stone ground, Arrowhead Mills Brand
1/2 tsp. sea salt
1 tsp. curry powder, Frontier Brand
4 tbsp. olive oil
2 cups vegetable broth, low sodium (Pacific Brand)
2 cups boiling water (add more if needed)
4 cloves garlic, fresh, chopped
1 yellow onion, large, cut in one-inch pieces
3/4 cup barley
2 cups celery (5 stalks), chopped small
2 cups carrots, cut into half-inch chunks

Recipe Directions for Lemon Chicken Curry Stew

  1. Stir lemon juice, oil, and 1/2 tsp. curry powder until thoroughly blended.

  2. Place clean, dry chicken thighs in 8"x6"x2" glass baking dish and poor marinade over all. Cover dish and store in refrigerator for about an hour or until ready to cook chicken.

  3. In a large bowl, mix together the flour, salt, and 1 tsp. curry powder until well blended.

  4. Carefully heat 4 TBSP. olive oil in large, heavy pot (dutch oven), while preparing the chicken for frying.

  5. Cut each marinated chicken thigh in half, dredge each piece separately in the flour mixture and then transfer to large heavy pot (dutch oven).

  6. Fry all chicken pieces,turning to brown both sides, and then transfer browned pieces to large bowl, adding the remaining chicken pieces until all are browned and cooking pot is empty and still hot.

  7. Pour one cup vegetable broth and one cup boiling water into the hot pot and stir to loosen any stuck pieces of frying mixture. Add in the remaining marinade and flour mixture and bring liquids to a boil at medium heat.

  8. Then drop in the chopped garlic, onion and celery pieces to cook for about 5 minutes. Add another cup of vegetable broth and another cup of boiling water and stir.

  9. Pour in the barley and stir all ingredients together again.

  10. Continue cooking on medium high heat for another 5 minutes to blend flavors.

  11. Gently return the fried chicken pieces to the pot and stir; continue cooking at medium heat while chopping the carrots.

  12. Add the chopped carrots to the pot and more water if needed; turn heat to medium low, cover pot, and continue cooking for at least one hour, stirring occasionally to keep food from sticking to bottom of pan.

  13. One piece of chicken with vegetables per serving. If additional carbohydrate is desired, pour this stew over steamed, quartered red potatoes.

Categories

Main Dish, Fry, Marinade, Simmer

Nutrition Facts
Serving Size 242.9g
Amount Per Serving
Calories
308
Calories from Fat
118
% Daily Value*
Total Fat
13.1g
20%
Saturated Fat
2.6g
13%
Trans Fat
0.0g
Cholesterol
67mg
22%
Sodium
303mg
13%
Potassium
426mg
12%
Total Carbohydrates
21.1g
7%
Dietary Fiber
3.4g
14%
Sugars
2.1g
Protein
25.7g
Vitamin A 64% Vitamin C 12%
Calcium 4% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • High in niacin
  • High in selenium
  • Very high in vitamin A
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