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  • Curried Chicken And Potato Stew

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    Curried Chicken And Potato Stew
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. vegetable oil
    • 1 med onion, thinly sliced
    • 1 1/4 lb boneless skinless chicken thighs, trimmed and cubed
    • 2 x cloves garlic, chopped
    • 2 tsp freshly grated ginger
    • 2 tsp curry pwdr
    • 1 x (16-oz) package refrigerated pre-cubed potatoes
    • 1 x (14-oz) can low-calorie coconut lowfat milk
    • 1 c. frzn peas Salt
    • 2 Tbsp. minced fresh cilantro

    Directions

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

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