Home
Recipes
Browse Recipes
Curried Chicken And Potato Stew
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 420 g
(Approx. 4 Servings)
Amount Per Serving
Calories 460 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 310 mg 13%
Total Carbohydrate 25 g 8%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 29 g
Vitamin A 6% • Iron 10%
Vitamin C 15% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Curried Chicken And Potato Stew
Be the first to write a review
Prep Time
7 minutes
Cook Time
23 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp Hill Country Fare Vegetable Oil
1 medium Polar Coconut Milk Lite
1 1/2 Lb H-E-B All Natural Boneless, Skinless Chicken Thighs
3 H-E-B Peeled Garlic, minced
2 Tsp ginger, grated
2 Tsp Central Market Organics Curry Powder
16 Oz Hill Country Fare Diced Potatoes
13 1/2 Oz Thai Lite Coconut Milk
1 cup(s) H-E-B Green Peas, frozen
1/8 Tsp H-E-B Iodized Salt
2 Tbsp fresh cilantro, chopped
Check All
Uncheck All
Add to List

Instructions

1
Heat the oil in a large saucepan over medium-high heat.
2
Add the onion and chicken; cook until the onion softens, about 5 minutes.
3
Add the garlic, ginger and curry; cook 1 minute longer.
4
Stir in the potatoes and milk.
5
Increase the heat to high and bring to a boil.
6
Reduce the heat to medium-low.
7
Cover the stew and simmer 15 minutes.
8
Stir in the peas and cook 3 minutes longer.
9
Just before serving, season the stew with salt to taste and stir in the cilantro.

Source:

Add to Recipe box Add to Recipe box  
Add to List Add to List View Lists
Email
Print Print

more recipes like this

Curried Chicken And Potato Stew
Add to Recipe Box
One Pan Roasted Chicken with Brussels Sprouts and Potatoes
Add to Recipe Box

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
Terms & Conditions Review Guidelines
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}
Load more reviews