Curried Chicken and Potato Stew
|Vegetable oil||1 Tablespoon|
|Boneless skinless chicken thighs||1 1⁄4 Pound, trimmed and cubed|
|Onion||1 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Freshly grated ginger||2 Teaspoon|
|Potatoes||1 Pound, cubed|
|Canned light coconut milk||14 Ounce (1 Can)|
|Frozen peas||1 Cup (16 tbs)|
|Chopped fresh cilantro||2 Tablespoon|
1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and onion; sauté until the onion softens, about 5 minutes. Add the garlic, ginger and curry; cook 1 minute longer.
2. 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.
3. Stir in the peas and cook 3 minutes longer. Just before serving, season the stew with salt to taste and stir in the cilantro.
Source: Recipe adapted from the US Potato Board.
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