Curried Chicken and Potato Stew
Author: 
Serves: 6
 
Ingredients
  • ½ onion, chopped
  • 1 garlic clove, minced
  • ½ tablespoon butter
  • ½ tablespoon olive oil
  • 1 large russet potato, cubed
  • 1 large sweet potato, cubed
  • ¼ cup flour
  • 32 ounces low-sodium chicken stock
  • 1 cup coconut milk
  • 2 teaspoons yellow curry powder
  • Pinch turmeric
  • 1 Serrano chili, minced
  • ¼ teaspoon salt, plus more to taste
  • 4 ounces lo mein noodles, broken into pieces
  • 2 small chicken breasts, cooked and cubed
  • ½ cup frozen peas
Instructions
  1. Sauté onion and garlic in butter and olive oil over a medium heat in a large Dutch oven or stock pot until translucent, about five minutes.
  2. Add potatoes and flour, stir until combined.
  3. Add remaining ingredients, through noodles. Bring to a boil and then reduce to a simmer and cook until potatoes and noodles are cooked through, about 15 minutes. Season with salt to taste.
  4. Add chicken and peas, cook another five minutes.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/curried-chicken-and-potato-chowder/