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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Serving size: Complete recipe
Calories 1755 Calories from Fat 667
% Daily Value*
Total Fat 74 g114.5%
Saturated Fat 29.5 g147.3%
Trans Fat 0 g
Cholesterol 550 mg183.3%
Sodium 999.3 mg41.6%
Total Carbohydrates 144 g48.1%
Dietary Fiber 21 g83.9%
Sugars 22.9 g
Protein 134 g268.7%
Vitamin A 95.9% Vitamin C 254.7%
Calcium 17.3% Iron 69.5%
*Based on a 2000 Calorie diet