Product Recall:Various Brands of Vegetable Products

Coconut Curry Chicken & Potato Stew

Prep time: 15min
Total time: 60min
Serves: 4
2 lb
chicken drumsticks and thighs
1 kg
3/4 tsp
salt, divided
4 mL
1 tbsp
canola oil
15 mL
1
onion, chopped
2
garlic cloves, minced
2 tbsp
minced fresh ginger
30 mL
4 tsp
curry powder
20 mL
2 tsp
turmeric
10 mL
1/2 lb
each potatoes and sweet potatoes, peeled and diced
250 g
1 cup
reduced sodium chicken broth
250 mL
1 cup
coconut milk
250 mL
1 cup
frozen peas, thawed
250 mL
Per serving (1/4 of the recipe):
calories
470
fat
28 g
saturated fat
14 g
carbs
30 g
sugar
6 g
protein
25 g
cholestrol
30 mg
fibre
5 g
sodium
710 mg

Directions

  1. Season chicken with 1/2 tsp (2 mL) salt.. Heat oil in large high-sided skillet over medium heat. Brown chicken, in batches if needed, 8 to 10 min. Transfer to plate. Drain fat from skillet.

  2. Add onion, garlic and ginger to skillet. Cook 5 min. or until softened. Mix in curry powder, turmeric and remaining salt. Stir in sweet potatoes and potatoes to coat. Cook 1 min. Stir in chicken broth and coconut milk. Bring to a boil. Add chicken. Reduce heat to low. Cover and cook 15 min. Uncover and simmer another 10 min,. until liquid is slightly thickened. Add peas in last 5 min. and cook until tender.