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.
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.