- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 470
- Fat:
- 28 g
- Saturated Fat:
- 14 g
- Carbs:
- 30 g
- Fibre:
- 5 g
- Sugar:
- 6 g
- Cholesterol:
- 30 mg
- Protein:
- 25 g
- Sodium:
- 710 mg
