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Prep Time
15 mins
Total Time
1 h


2 lb
chicken drumsticks and thighs
1 kg
3/4 tsp
salt, divided
4 mL
1 tbsp
canola oil
15 mL
onion, chopped
garlic cloves, minced
2 tbsp
minced fresh ginger
30 mL
4 tsp
curry powder
20 mL
2 tsp
10 mL
1/2 lb
each potatoes and sweet potatoes, peeled and diced
250 g
1 cup
reduced sodium chicken broth
250 mL
1 cup
coconut milk
250 mL
1 cup
frozen peas, thawed
250 mL


Step 1

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.

Step 2

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
28 g
Saturated Fat:
14 g
30 g
5 g
6 g
30 mg
25 g
710 mg
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