Curried Chicken Stew
Makes 6 (1-cup) servings
Prep Time: 15 min.
Cooking Time: 18-24 min.
2 - Tablespoons butter
1 1/4 - pounds boneless skinless
chicken breasts, cut up
1 - large onion, cut in half, sliced
1 1/2 - cups water
1 - cup baby-cut carrots
8 - small new red
potatoes, cut into fourths
1 - cup
Half & Half
1 - cup frozen peas
1 - can (10 3/4-ounce) condensed cream of chicken soup
1 - Tablespoon
1 - teaspoon sugar
Melt butter in 6-quart
saucepan until sizzling; add chicken and onion. Cook over medium-high heat
for 2 to 3 minutes, stirring occasionally, until onion is softened.
Add water, carrots and
potatoes. Continue cooking for 4 to 6 minutes, stirring occasionally,
until mixture comes to a boil. Add all remaining ingredients.
Reduce heat to medium.
Continue cooking for 12 to 15 minutes, until vegetables are tender.
Alan's Kitchen Tip
- To prepare for lunches,
divide mixture among 6 resealable plastic food bowls. Seal
containers and refrigerate overnight or freeze. At lunchtime, place
cover loosely over container; microwave, stirring occasionally,
until heated through.
- Curry powder is a combination of many
spices and can vary in flavor from mild to hot. Most labels say mild
or sweet or hot so you can pick your favorite. Some curry powders
are more expensive than others because they contain saffron, the
most expensive spice in the world.