Curried Chicken and Potato Stew
Curried Chicken and Potato Stew
A balanced and delicious meal, ready in 35 minutes!
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.