each potatoes and sweet potatoes, peeled and diced
reduced sodium chicken broth
frozen peas, thawed
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.
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.
Use all sweet potatoes or regular potatoes instead of a combination.
Tip: Use remaining coconut milk in smoothies.
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