Easiest Way to Cook Perfect Boneless chicken and potato stew

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Before you jump to Boneless chicken and potato stew recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Drink water, not alternative drinks. Soda and coffee, when consumed in small amounts, aren’t that bad. It will be, however, a bad idea to exclusively drink soda or coffee. When you choose water over other beverages you are helping your body stay very healthy and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often one of the keys to successful weight-loss and healthfulness.

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We hope you got insight from reading it, now let’s go back to boneless chicken and potato stew recipe. To make boneless chicken and potato stew you only need 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Boneless chicken and potato stew:

1. You need of Boneless chicken.
2. Get of Potatoes.
3. Get of Cooking oil.
4. Get of Onions.
5. Use of Garlic.
6. Use of Ginger.
7. Use of Tomatoes.
8. Use of Coriander.
9. Prepare of Coconut cream.
10. You need of Chicken masala.

Steps to make Boneless chicken and potato stew:

1. Cut the chicken and potatoes into cubes.
2. Pre heat your cooking pot/pan with oil then fry the potatoes till golden brown.
3. Throw in the chicken and let them fry till golden brown.
4. Add the onions and the diced ginger and garlic and let them cook for a minute.
5. Throw in the tomatoes and chicken masala and leave them to cook.
6. Add some salt for flavour then pour the coconut cream and let the stew boil for 5 minutes.
7. Lastly, add the coriander leaves and let the stew simmer for 2 minutes.

Chicken Sweet Potato Coconut Stew: Key Ingredients. An aromatic combination of flavors merge Boneless skinless chicken thighs are our protein of choice. Ajiaco is a Colombian stew of chicken, corn, and potatoes. It's a hearty chicken soup made with potatoes and corn on the cob. Small yellow Andean potatoes called papas criollas are the important ingredient—they dissolve and thicken the soup as it cooks.

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