1eachmedium onion, thinly sliced,
1 1/4poundsboneless skinless chicken thighs, trimmed and cubed,
2teaspoonsfreshly grated ginger,
1package (16 ounces)refrigerated pre-cubed potatoes,
1can (14 ounces)lite coconut milk,
2tablespoonschopped fresh cilantro,
1Heat the oil in a large saucepan over medium-high heat.
2Add the onion and chicken; cook until the onion softens, about 5 minutes.
3Add the garlic, ginger and curry; cook 1 minute longer.
4Stir in the potatoes and milk.
5Increase the heat to high and bring to a boil.
6Reduce the heat to medium-low.
7Cover the stew and simmer 15 minutes.
8Stir in the peas and cook 3 minutes longer.
9Just before serving, season the stew with salt to taste and stir in the cilantro.
No Nutritional Information Available