Curried Chicken and Potato Stew

  • Yield 2 servings
  • Prep 10 mins
  • Cook 25 mins

Hearty and healthy, this chicken and potato stew comes together in a snap.

United States Potato Board


1 1/2 teaspoons vegetable oil
10 ounces (about 2 thighs) boneless skinless chicken thighs, trimmed and cubed
1 garlic clove, finely chopped
1 teaspoon freshly grated ginger
1 teaspoon curry powder
1 1/2 cups refrigerated pre-cubed potatoes
3/4 cup light coconut milk
1/2 cup frozen peas
1 tablespoon chopped fresh cilantro
1/2 medium onion, thinly sliced


  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and chicken; cook until the onion softens, about 5 minutes. Add the garlic, ginger and curry; cook 1 minute longer. Stir in the potatoes and milk. Increase the heat to high and bring to a boil. Reduce the heat to medium-low.
  2. Cover the stew and simmer 15 minutes. Stir in the peas and cook 3 minutes longer. Just before serving, season the stew with salt and stir in the cilantro.

Recipe courtesy of the United States Potato Board



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