Spiced Canon MXF Video-Inspired Curry Chicken Stew

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A robust and warmly spiced chicken stew inspired by the complexity and layers of Canon MXF video files, perfect for slow cooking. This Indian-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 2-inch pieces boneless chicken thighs
• 3 tbsp vegetable oil
• 1 large, diced onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 14 oz can diced tomatoes
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes. Add 1.5 lbs boneless chicken thighs cut into 2-inch pieces, and brown on all sides for 5-6 minutes, then remove chicken and set aside.
2. Step 2: Add 1 large diced onion to the pot and sauté for 4 minutes until translucent. Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Mix in 2 tbsp curry powder, 1 tsp ground turmeric, and 1 tsp ground cumin, stirring for 30 seconds to toast the spices.
4. Step 4: Pour in a 14 oz can of diced tomatoes, 1 cup coconut milk, and 1 cup chicken broth. Return the browned chicken to the pot, season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring stew to a gentle simmer, cover, and cook for 25 minutes until chicken is tender and sauce thickens.
6. Step 6: Stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro before serving over steamed rice or with flatbread.