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Prep Time
15 mins
Total Time
01 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

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
Potassium:
0