Potatoes, onions and more.

Curried Chicken and Potato Stew


A balanced and delicious meal, ready in 35 minutes!


1TeaspoonVegetable oil
10OunceBoneless skinless chicken thighs, trimmed and cubed ((approximately 2 thighs))
1CloveGarlic, finely chopped
1TeaspoonFreshly grated ginger
1TeaspoonCurry powder
1CupRefrigerated pre-cubed potatoes
1CupLite cocunut milk
1CupFrozen peas
1TablespoonChopped fresh cilantro
1MediumOnion, thinly sliced


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.  Makes 4 servings.


2 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time25 minutes