Prep: 15 min Total: 40 min Serves: 4

2 tbsp vegetable oil 1 onion, sliced 2 tsp cumin 2 tsp coriander 2 tsp ground ginger 1/4 tsp cayenne pepper 8 skinless, boneless chicken thighs 1 tsp salt, divided 1 398-ml can coconut milk 2 large carrots, sliced into rounds 2 medium potatoes, peeled and cut into 1/2-in thick chunks 1 cup frozen peas 1/2 cup chopped cilantro

HEAT a large, wide frying pan over medium-high. Add oil, then onion and spices. Cook until onion starts to soften, 3 min. Sprinkle chicken with 1/2 tsp salt, then add to pan. Stir until coated. ADD coconut milk, carrots, potatoes and remaining 1/2 tsp salt. Boil, then reduce heat to medium. Gently boil, covered, stirring occasionally, until vegetables are tender, about 15 min. Remove lid and continue boiling until liquid is slightly thickened, about 5 more min. Stir in peas and cilantro and cook for 1 more min. Serve with rice.