OK, this is not a South American recepie but it’s quick and easy to make and if accompanied by the right pepers, it’s HOT.Curried Chicken and Potato Stew.
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 each medium onion — thinly sliced
1 1/4 pounds boneless chicken — cubed
2 cloves garlic — minced
2 teaspoons ginger — grated
2 teaspoons curry powder
3 each potato — cubed
14 ounces coconut milk
1 cup frozen peas
2 tablespoons cilantro — chopped
Heat oil in large saucepan over medium high heat.
Add onion and chicken. Cook till the onion softens, about 5 min.
Add garlic, ginger and curry; cook 1 minute longer. Stir in the potatoes and milk.
Increase heat to high and bring to boil. Reduce heat to medium-low, cover and simmer
for 15 minutes.
Stir in peas and cook for 3 minutes longer. Just before serving add the cilantro and salt to taste.
So what makes this dish hot, crush 1 or 2 fresh ulupicas in your bowl and enjoy. Never tried it with
any other type of pepper but whatever you have on had that is fresh and juicy.