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


1tablespoonvegetable oil,

1eachmedium onion, thinly sliced,

1 1/4poundsboneless skinless chicken thighs, trimmed and cubed,

2clovesgarlic, minced,

2teaspoonsfreshly grated ginger,

2teaspoonscurry powder,

1package (16 ounces)refrigerated pre-cubed potatoes,

1can (14 ounces)lite coconut milk,

1cupfrozen peas,


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.

Nutritional Information

No Nutritional Information Available

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