Coconut Chicken Curry Stew - cooking recipe

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

Preparation

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.