Indian Spiced Chicken and Rice Stew

Entrees | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 28-oz. can diced tomatoes
  • 1 Tablespoon grated fresh ginger
  • 1 1/2 teaspoons curry powder
  • 1 teaspoons garam masala
  • 2 teaspoons chicken bouillon base (we used Better than Bouillon)
  • black pepper
  • 2 cloves garlic, finely chopped
  • 2 medium carrots, cut into 1/2″ pieces
  • 1 medium onion, chopped
  • 1 apple, cored and cut into 1/2″ pieces
  • 1/2 cup red lentils
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 3″ pieces
  • 1 cup instant white rice
  • Greek yogurt and chopped cilantro, for serving


  • In a 5- to 6-quart slow cooker, combine the tomatoes (and their juices), ginger, curry, garam masala, bouillon base, 1 cup water, and 1⁄2 teaspoon pepper.
  • Add the garlic, carrots, onion, apple, lentils, and chicken; toss to combine. Cook, covered, for 6 hours on low or 4 hours on high.
  • Ten minutes before serving, stir in the rice. Turn the slow cooker on high (if it’s on low), cover, and continue cooking until the rice is tender, 5 to 10 minutes. Serve with a dollop of Greek yogurt and cilantro, if desired.


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