Chicken Curry Stew |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 (1-1/2 cup) | 45 minutes | N/A | 380 | 180 | 20g | 750mg | 18g | 31g | 105mg |
| INGREDIENTS: | ||
| 1 tablespoon oil | 8 boneless skinless chicken thighs | 3 cups frozen Southen-style hashbrown potatoes |
| 1 (10-3/4 oz) can condensed 98%-fat free cream of chicken soup | 1 cup water | 2 teaspoons curry powder |
| 1 cup frozen sweet peas | ||
| 1 | Heat oil in Dutch oven or large saucepan over medium heat until hot. Add chicken thighs; cook until browned, turning once. |
| 2 | Stir in potatoes, soup, water and curry powder. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. |
| 3 | Stir in peas; cook an additional 10 minutes or until chicken is fork-tender and juices run clear. |