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Curried Chicken And Potato Stew
Potatoes are commonly featured in Indian curries. This simple entrée also contains chicken and peas. Coconut milk adds interest as the base of the sauce.
Prep Time:
7 minutes
Cook Time:
23 minutes
4 servings

1 tablespoon vegetable oil

1 each medium onion, thinly sliced

1 1/4 pounds boneless skinless chicken thighs, trimmed and cubed

2 cloves garlic, minced

2 teaspoons freshly grated ginger

2 teaspoons curry powder

1 package (16 ounces) refrigerated pre-cubed potatoes

1 can (14 ounces) lite coconut milk

1 cup frozen peas

* salt

2 tablespoons chopped fresh cilantro


Heat the oil in a large saucepan over medium-high heat.
Add the onion and chicken; cook until the onion softens, about 5 minut
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 th
e cilantro.

Nutritional Information

No Nutritional Information Available


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