A Your Level Best Version of Slow Cooker Indian Chicken Stew

Indian Chicken Stew

Original Recipe from Better Homes and Gardens: Slow Cooker Indian Chicken Stew

This was another interesting recipe from Better Homes and Gardens. I love Indian-inspired dishes.  This one just needed a few small changes to make it fit our diet a bit better.  Here are the original stats for the recipe which serves 8:

  • 295 Calories
  • 6g Fat
  • 94mg Cholesterol
  • 867mg Sodium
  • 978mg Potassium
  • 32g Carbohydrates
  • 29g of Protein

The calories were pretty good with this one. When I entered the recipe into my calculator, there was low vitamin A and C.  It also takes tomatoes.  Here’s what I changed:

  • Deleted the tomato and added 3 red bell peppers and a 15oz can of pumpkin puree
  • Changed the chicken broth to low sodium chicken broth
  • Changed the canned garbanzo beans to low sodium canned garbanzo beans
  • Increased the servings to 10 so the calories would be low enough to serve with 1/2 cup brown rice

Here are the stats for the dish I’m making today:

  • 216 Calories
  • 5g Fat
  • 74mg Cholesterol
  • 307mg Sodium
  • 326mg Potassium
  • 20g Carbohydrates
  • 24g Protein
  • 68% Vitamin A
  • 39% Vitamin C
  • 5% Calcium
  • 12% Iron

Here is my upgraded version of this recipe:

Serves 10

  • 2 pounds boneless-skinless chicken thighs
  • ½ cup onion, chopped
  • 3 cloves of Garlic, minced
  • 5 teaspoons curry powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 15oz cans of low-sodium Garbanzo Beans, rinsed and drained
  • 1 15oz can of pure pumpkin puree
  • 9oz Baby Spinach
  • 3 Red Bell Peppers
  • 1 cup low-sodium Chicken Broth
  • 1 bay leaf
  1. Line a 6-quart slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray; set cooker aside. Add chicken, onion, red bell pepper and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, pumpkin puree, broth, and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  2. Stir lime juice into chicken mixture. If desired, stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. If desired, serve in bowls with hot cooked rice
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