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 minutes.
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 the cilantro.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!