- Prep Time
- 15 mins
- 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.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 470
- Fat:
- 28
- Saturated Fat:
- 14
- Carbs:
- 30
- Fibre:
- 5
- Sugar:
- 6
- Cholesterol:
- 30 mg
- Protein:
- 25
- Sodium:
- 710 mg
