Curried Chicken and Potato Stew
1 tablespoon vegetable oil
1 medium onion – thinly sliced
1 1/4 pounds boneless skinless chicken thighs – trimmed and cubed
2 cloves garlic – minced
2 teaspoons freshly grated ginger
2 teaspoons curry powder
16 ounces refrigerated pre-cubed potatoes
14 ounces lite coconut milk
1 cup frozen peas
2 tablespoons chopped fresh cilantro
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. Cover the stew and simmer 15 minutes.
Stir in the peas and cook 3 minutes longer. Just before serving, season the stew with salt to taste and stir in the cilantro.