Curried Chicken Stew

Makes 6 (1-cup) servings

Prep Time: 15 min.
Cooking Time: 18-24 min.

Ingredients

• 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 curry powder

• 1 - teaspoon sugar

Directions

1. 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.

2. Add water, carrots and potatoes. Continue cooking for 4 to 6 minutes, stirring occasionally, until mixture comes to a boil. Add all remaining ingredients.

3. 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.