Recipe for Curried Chicken and Potato Stew

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Yield:

Ingredients:

Amount	Ingredient
1 tbl	vegetable oil
1 med	onion, thinly sliced
1/4 lb	boneless skinless chicken thighs, trimmed and cubed
2 x	cloves garlic, minced
2 tsp	freshly grated ginger
2 tsp	curry powder
1 x	(16-ounce) package refrigerated pre-cubed potatoes
1 x	(14-ounce) can low-calorie coconut milk
1 cup	frozen peas
	Salt

Instructions:

Instructions: Heat the oil in a large saucepan over medium-high heat. Add the onion and chicken; cook until the onion softens, about five minutes.

Add the garlic, ginger and curry; cook one minute longer.

Stir in the potatoes and milk. Increase the heat to high and bring to a boil.

Reduce the heat to medium-low. Cover the stew and simmer 15 minutes. Stir in the peas and cook three minutes longer. Just before serving, season the stew with salt to taste and stir in the cilantro.

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