Middle Eastern Curried Chicken Stew

Middle Eastern Curried Chicken Stew


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This delicious international stew brings out superb flavors. With the savory chicken and the hearty flavors you won't be disappointed.

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Time needed

20 min preparation

Serving Size / Yield

4-6 servings


  • 1 Tbs. olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 yellow bell pepper, julienned
  • 1 lb. boneless skinless chicken breasts, cubed
  • 4 large potatoes, cubed
  • 4 tomatoes, seeded and chopped
  • 1/2 Tbs. curry powder
  • 1 tsp. cumin
  • 2 tsp. turmeric
  • 2 tsp. paprika
  • 1/4 tsp. ginger, ground
  • salt, to taste
  • pepper, to taste
  • 1/3 C. vegetable stock
  • 1/2 C. Greek yogurt
  • 2 Tbs. cilantro, chopped

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In a large and deep pan, cook the onion, garlic, and bell pepper in the oil over medium heat. After two minutes, add the chicken and continue to cook. After five minutes (or until the chicken has browned and no pink remains), add the broth, tomatoes, spices, and salt and pepper, to taste. Bring the mixture to a boil over high heat and then reduce to low heat and simmer for 15 minutes. After 15 minutes, remove the mixture from the heat and add the Greek yogurt and cilantro. Stir to combine. Serve over cubed potatoes for an American twist.


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