This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I want you to cook more. It's good for you. You know exactly what you're nourishing yourself with (which for me almost always includes a healthy dose of fresh vegetables). It allows you to feel the natural rhythms of life in a way that microwaved frozen dinners never can." -Rick Bayless
Using waxy potatoes like the Yukon Gold or red potatoes makes sense because unlike a russet or Idaho potato, they won't fragment into small bits as they cook. You can add a bit of cayenne pepper or a serrano chili pepper to spice up your dish.
The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled "light" or "lite" coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.
I have used two coconut milk products and both are excellent. One is called Ka-Me and the other is A Taste of Thai. Both companies' products are widely available, but the light coconut milk is not found in every store. Ask the market manager to order some if you do not see it on the shelf.
1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol
Servings = 4 | Serving size =2 1/2 cups
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.
|2 tsp||olive oil|
|1 large||onion (diced)|
|4||ribs celery (diced)|
|2 large||carrots (peeled and diced)|
|16 ounces||boneless skinless chicken thighs (cubed)|
|2 tsp||curry powder|
|1 tsp||garam masala|
|2 cups||no salt added vegetable stock|
|1 cup||light coconut milk|
|16 ounces||red or Yukon Gold potatoes (cut into 1 inch cubes)|
|1 cup||frozen peas (thawed)|
Preheat the oven to 325°F.
Place the oil in a large sauce pan over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the celery and carrots. Cook for about 3 minutes. Stir frequently.
Add the chicken and cook for about 5 minutes. Stir frequently.
Add the curry powder, garam masala, lime juice, vegetable stock, coconut milk, water, honey, salt, and potatoes.
Cover and place in the oven.
Cook for about 45 minutes. Stir occasionally.
Add the peas, stir, and return to the oven to cook for another 10 minutes.
Serving size = 2 1/2 cups
Servings = 4
Amount Per Serving
|Calories 378||Calories from Fat 96|
|% Daily Value|
|Total Fat 9g||17%|
|Saturated Fat 4g||16%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 43g||16%|
|Dietary Fiber 8g||32%|
|Vitamin A 281%||Vitamin C 64%|
|Calcium 10%||Iron 20%|
|Vitamin K 40 mcg||Potassium 1424 mg|
|Magnesium 98 mg|