Curried Chicken and Potato Stew

United States Potato Board
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 25 mins


1 1/2teaspoons vegetable oil
10ounces (about 2 thighs) boneless skinless chicken thighs, trimmed and cubed
1 garlic clove, finely chopped
1teaspoon freshly grated ginger
1teaspoon curry powder
1 1/2cups refrigerated pre-cubed potatoes
3/4cup light coconut milk
1/2cup frozen peas
1tablespoon chopped fresh cilantro
1/2medium onion, thinly sliced


  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and chicken; cook until the onion softens, about 5 minutes. Add the garlic, ginger and curry; cook 1 minute longer. Stir in the potatoes and milk. Increase the heat to high and bring to a boil. Reduce the heat to medium-low.
  2. Cover the stew and simmer 15 minutes. Stir in the peas and cook 3 minutes longer. Just before serving, season the stew with salt and stir in the cilantro.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 358
  • Fat 14g
  • Cholesterol 118mg
  • Sodium 424mg
  • Carbohydrate 27g
  • Fiber 4g
  • Protein 34g