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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.


Quick and easy

Quick and easy

Quick and easy

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 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.
Nutritional Information
No Nutritional Information Available

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