Coconut Curry Chicken & Potato Stew
Prep Time
Serves
Cooking Mode
2 lb chicken drumsticks and thighs
¾ tsp salt, divided
1 tbsp canola oil
1 onion, chopped
2 garlic cloves, minced
2 tbsp minced fresh ginger
4 tsp curry powder
2 tsp turmeric
½ lb each potatoes and sweet potatoes, peeled and diced
1 cup reduced sodium chicken broth
1 cup coconut milk
1 cup frozen peas, thawed
2 lb chicken drumsticks and thighs
¾ tsp salt, divided
1 tbsp canola oil
1 onion, chopped
2 garlic cloves, minced
2 tbsp minced fresh ginger
4 tsp curry powder
2 tsp turmeric
½ lb each potatoes and sweet potatoes, peeled and diced
1 cup reduced sodium chicken broth
1 cup coconut milk
1 cup frozen peas, thawed
Directions
1Season 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.
2Add 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.
Tips
1
Use all sweet potatoes or regular potatoes instead of a combination. Tip: Use remaining coconut milk in smoothies.
Disclaimer
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Personal Note
Personal Note
