1 1/2 teaspoons vegetable oil
10 ounces boneless skinless chicken thighs (about 2 thighs) trimmed and cubed
1 clove garlic, finely chopped
1 teaspoon freshly grated ginger
1 teaspoon curry powder
1 1/2 cups refrigerated pre-cubed potatoes
3/4 cup lite coconut milk
1/2 cup frozen peas
salt
1 tablespoon chopped fresh cilantro
1/2 medium onion, thinly sliced
Servings: 2
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.
Preparation Time: 10 minutes
Start to finish: 35 minutes
10 ounces boneless skinless chicken thighs (about 2 thighs) trimmed and cubed
1 clove garlic, finely chopped
1 teaspoon freshly grated ginger
1 teaspoon curry powder
1 1/2 cups refrigerated pre-cubed potatoes
3/4 cup lite coconut milk
1/2 cup frozen peas
salt
1 tablespoon chopped fresh cilantro
1/2 medium onion, thinly sliced
Servings: 2
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.
Preparation Time: 10 minutes
Start to finish: 35 minutes
