At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Curried chicken that will curb your hunger at lunchtime in this flavorful stew.
Melt butter in 6-quart saucepan until sizzling; add chicken and onion. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until onion is softened.
Add water, carrots and potatoes. Continue cooking, stirring occasionally, 4-6 minutes or until mixture comes to a boil. Add all remaining ingredients. Reduce heat to medium. Continue cooking 12-15 minutes or until vegetables are tender.
Dietary Fiber: 5g
My family loves it. I use fewer or no potatoes, however, and serve it over rice. Everyone wants seconds. I'd love to make this for a potluck but need to adapt it for vegetarian diets. I'm considering using shrimp instead, though I'm trying to think of a non-seafood protein that would work well. I used a sweet curry powder by Penzey's.
Excellent recipe. Loved by all, even the non-curry lover liked it.I gave 4 stars instead of 5 due to cook time. I cut my potatoes much smaller than quarters and it still took over the specified time to cook. Other than that it was great. The sauce thickens and gives it a nice creamy texture.
This recipe is excellent if you like curry. I rated it 4 stars because apparently the type of curry I used is pretty potent. 1 tablespoon was way too much. Curry varies in strength so make sure to add it in slowly and taste test it! Also, the vegetables don't cook evenly so I had to cook it a lot longer than was stated.
We're not big on potatoes, so when I didn't have any I just left it out and served the stew over rice. My children loved it and so did my husband.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/751
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