Coconut Curry Chicken & Potato Stew

  • Prep Time: 15 min
  • Total Time: 1 h
  • Serves: 4

Ingredients

  • 2 lb chicken drumsticks and thighs 1 kg
  • 3/4 tsp salt, divided 4 mL
  • 1 tbsp canola oil 15 mL
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp minced fresh ginger 30 mL
  • 4 tsp curry powder 20 mL
  • 2 tsp turmeric 10 mL
  • 1/2 lb each potatoes and sweet potatoes, peeled and diced 250 g
  • 1 cup reduced sodium chicken broth 250 mL
  • 1 cup coconut milk 250 mL
  • 1 cup frozen peas, thawed 250 mL

Directions

  • Step 1

    Season chicken with 1/2 tsp (2 mL) salt.. Heat oil in large high-sided skillet over medium heat. Brown chicken, in batches if needed, 8 to 10 min. Transfer to plate. Drain fat from skillet.

  • Step 2

    Add onion, garlic and ginger to skillet. Cook 5 min. or until softened. Mix in curry powder, turmeric and remaining salt. Stir in sweet potatoes and potatoes to coat. Cook 1 min. Stir in chicken broth and coconut milk. Bring to a boil. Add chicken. Reduce heat to low. Cover and cook 15 min. Uncover and simmer another 10 min,. until liquid is slightly thickened. Add peas in last 5 min. and cook until tender.

Tip

Use all sweet potatoes or regular potatoes instead of a combination. Tip: Use remaining coconut milk in smoothies.

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Nutrition Facts

  • Per serving (1/4 of the recipe)
  • Calories 470
  • Protein 25 g
  • Total fat 28 g
  • Sat fat 14 g
  • Cholesterol 30 mg
  • Carbohydrates 30 g
  • Fibre 5 g
  • Sugar 6 g
  • Sodium 710 mg