Curried Chicken and Potato Stew

Curried Chicken and Potato Stew

Curried Chicken and Potato Stew

Source: Potatoes USA
A balanced and delicious meal, ready in 35 minutes!
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Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Servings 2

Ingredients
 

  • 1 Teaspoon Vegetable oil
  • 10 Ounce Boneless skinless chicken thighs trimmed and cubed ((approximately 2 thighs))
  • 1 Clove Garlic finely chopped
  • 1 Teaspoon Freshly grated ginger
  • 1 Teaspoon Curry powder
  • 1 Cup Refrigerated pre-cubed potatoes
  • 1 Cup Lite cocunut milk
  • 1 Cup Frozen peas
  • 1 Tablespoon Chopped fresh cilantro
  • 1 Medium Onion thinly sliced
  • salt

Instructions

  • Mix the garlic powder, salt, nutmeg, and pepper in a small bowl.
  • Put 2 tablespoons wine in an 8-inch square, microwave-safe baking dish to coat the bottom; top with a third of the potatoes, then sprinkle on a third of the spice mixture and a third of the grated cheese.
  • Repeat, using half the remaining wine, half the potatoes, half the spices, and half the remaining cheese—and then repeat again, using the remainder of the ingredients in that order. Cover with a lid or seal with plastic wrap.
  • Microwave on HIGH for 20 minutes or until the potatoes are tender when pierced with a fork. Use oven mitts or hot pads to remove the dish from the microwave; use tongs to remove any plastic wrap.