At a Glance
- Prep Method: Boiled
- Special Requests: Refrigerated
- Cuisine: Indian
- Yield: 2
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: New York Women's Culinary Alliance
This Curried Chicken and Potato Stew Recipe is sure to delight your taste buds and impress your family and friends. Try it and let us know what you think!
Ingredients
- 1 teaspoons vegetable oil
- 10 ounces (about 2 thighs) boneless skinless chicken thighs, trimmed and cubed
- 1 clove garlic, finely chopped
- 1 teaspoon freshly grated ginger
- 1 teaspoon curry powder
- 1 cup refrigerated pre-cubed potatoes
- cup lite coconut milk
- cup frozen peas
- Salt
- 1 tablespoon chopped fresh cilantro
- medium onion, thinly sliced
Preparation
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 to taste and stir in the cilantro.
Calories: 388 Fat: 14g Cholesterol: 118mg Sodium: 424mg Carbohydrates: 27g Fiber: 4g Protein: 34g
