Kycklinggryta med curry (Swedish curry chicken stew)
32 min · 41 g protein · 397 cals / serving
The creamy, mild curry chicken stew of Swedish weeknights and school dinners: tender chicken thigh in a golden sauce of curry, paprika and a spoon of mango chutney, with red pepper and green peas. Ready in half an hour, served over rice, and a favourite in the lunchbox.
Ingredients
- 1 1/2 lb chicken thigh, raw, skinless, boneless, skinless chicken thighs, in bite-size pieces
- 2 tbsp curry powder, mild
- 1 tbsp paprika
- 1 tsp salt, divided
- 2 tsp canola oil
- 1 large onion, chopped
- 1 red bell pepper, in strips
- 2 cloves garlic, minced
- 2 tbsp mango chutney
- 1 1/4 cups chicken stock, from a gluten-free cube if needed
- 1 tbsp cornstarch
- 2/3 cup cooking cream, 15% fat
- 1 cup cooked frozen green peas
Steps
- Toss the chicken with the curry, paprika and half the salt in a bowl.
- Heat the oil in a large, deep frying pan or a wide pot over medium-high heat. Fry the onion and pepper 3 minutes, then lower the heat to medium (the spices scorch on high heat), add the chicken and garlic and fry 5 minutes, stirring, until the chicken has colour all over.
- Stir in the tomato paste and mango chutney, pour in the stock, cover and simmer 8 minutes.
- Whisk the cornstarch into the cold milk, then stir it into the pan with the cooking cream and the frozen peas. Simmer 3–4 minutes, stirring, until the sauce thickens and the chicken is cooked through (165°F). Season with the rest of the salt.
- Serve over rice. Cooled, it keeps 4 days in the fridge. It also freezes for up to 3 months, though the creamy sauce may separate a little; stir it well as it reheats.
Good to know
Can I use chicken breast?
Yes. Breast cooks a minute or two faster and is leaner, at about 76 instead of 69; take it off as soon as it reaches 165°F so it stays juicy.
No mango chutney?
Grate in half an apple with the stock, or use a teaspoon of honey. The stew wants a little sweetness against the curry, which is also what children like about it.
Alternative
Per
- Calories
- 90
- Protein
- (42%)
- 9 g
- Fat
- (37%)
- 4 g
- Carbohydrates
- (21%)
- 5 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 211 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1586 kcal goes into the pot and 1870 g of ingredients comes out as about 1760 g of food: 90 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.