Curried Chicken and Potato Stew
United States Potato Board
- Yield: 2 servings
- Prep: 10 mins
- Cook: 25 mins
Ingredients
- 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
- Salt
- 1tablespoon chopped fresh cilantro
- 1/2medium onion, thinly sliced
Instructions
- 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.
- 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