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Curried Chicken And Potato Stew

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Ingredients
  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
  Curry 2 Teaspoon
  Potatoes 1 Pound, cubed
  Canned light coconut milk 14 Ounce (1 Can)
  Frozen peas 1 Cup (16 tbs)
  Salt To Taste
  Chopped fresh cilantro 2 Tablespoon
Directions

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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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Everyday, Quick
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Story
When I want dinner in a hurry, there's nothing like a quick, one-pot dish. Curried Chicken and Potato Stew cooks up in just 25 minutes and there are few dishes to wash afterwards. Potatoes and chicken marry well with the sophisticated flavors of coconut milk, fresh ginger, garlic and cilantro -- bright seasonings inspired by the cuisines of Southeast Asia. If you think of potatoes as a starch, think again. Potatoes are really a vegetable. They're an excellent source of vitamin C and a good source of potassium. A medium potato has just 110 calories and no fat.
Subtitle: 
Southeast Asian-inspired Stew Cooks up in a Hurry

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