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.
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
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