Southeast Asian-inspired Stew Cooks up in a Hurry

By Sandy Hu

When I want dinner in a hurry, there's nothing like a quick, one-pot dish. Curried Chicken and Potato Stew cooks up in just 25 minutes and there are few dishes to wash afterwards.

Potatoes and chicken marry well with the sophisticated flavors of coconut milk, fresh ginger, garlic and cilantro -- bright seasonings inspired by the cuisines of Southeast Asia.

If you think of potatoes as a starch, think again. Potatoes are really a vegetable. They're an excellent source of vitamin C and a good source of potassium. A medium potato has just 110 calories and no fat.

Curried Chicken and Potato Stew
Makes 4 servings
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken thighs, trimmed and cubed
1 medium onion, thinly sliced
2 cloves garlic, minced
2 teaspoons freshly grated ginger
2 teaspoons curry
1 pound potatoes, cubed
1 can (14 ounces) lite coconut milk
1 cup frozen peas
Salt
2 tablespoons chopped fresh cilantro

1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and onion; sauté until the onion softens, about 5 minutes. Add the garlic, ginger and curry; cook 1 minute longer.

2. 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.

3. Stir in the peas and cook 3 minutes longer. Just before serving, season the stew with salt to taste and stir in the cilantro.

Source: Recipe adapted from the US Potato Board.
 

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