Enjoy curried chicken in this flavorful stew that will curb your hunger at lunchtime.
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2 tablespoons Land O Lakes® Butter
1 14 pounds boneless skinless chicken breasts, cut up
1 large onion, cut in half, sliced
1 12 cups water
1 cup baby-cut carrots
8 small new red potatoes, cut into fourths
1 cup Land O Lakes® Half & Half
1 cup frozen peas
1 (10 3/4-ounce) can condensed cream of chicken soup
1 tablespoon curry powder
1 teaspoon sugar
STEP 1
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.
STEP 2
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.
To prepare for lunches, divide mixture among 6 resealable plastic food bowls. Seal containers; 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.
Beef stew recipes may come to mind first when you're looking for warm and comforting main dish recipes. But chicken stew recipes also fit the bill, and bean stew is hearty and healthful as well. Slow cooker beef stew adds convenience to the mix. Try one of these full-bodied stews for your next wintry weeknight dinner.
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