Coconut Chicken Curry Stew

Ingredients

• Cooking spray
• 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 6 cups chopped carrots
• 4 cups chopped onion
• 12 cloves garlic, minced
• 2 tablespoons freshly grated ginger
• 2 (14.25 ounce) cans low-sodium chicken broth
• 2 cups light coconut milk
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lime juice

Directions

Spray a nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken pieces in hot skillet until lightly browned, about 3 minutes. Drain excess fat.

Spread chicken, carrots, onion, garlic, and ginger in the bottom of a slow cooker.

Whisk chicken broth, coconut milk, curry powder, and salt together in a bowl; pour over chicken mixture into slow cooker.

Cook on Low for 6 to 8 hours (or cook on High for 3 to 4 hours). Stir in cilantro and lime juice.