Friday, April 27, 2012

Spicy Curry Chicken Stew

Ken loves curry!  He was raised in the Caribbean where they eat lots of curry.  This has been a family favorite for many years. 
It is more like stew and very filling!

In a  large pan:

Melt 4 Tablespoons of butter

Add 1 large chopped onion

Add 1 1/2 cups each of carrots and celery

Add 1 Tablespoon minced garlic

Saute for 15 or so minutes.

Into the pan add:

1/2 teaspoons each of ginger and cumin

1 teaspoons of salt

2 teaspoons of curry powder

1  cup of lentils (brown or pink)

4 uncooked chicken breast with the skin on

6 cups of water with 1 Tablespoon of chicken bullion
or 6 cups of homemade chicken stock

1/2 to 1 cup of brown rice (depending on how thick you like your soup)

Bring to a boil, turn to simmer, and cook for an hour.  Then take out the chicken, throw away the skin, and cut it into bite sized pieces.  Now, start tasting it and add more seasonings until you love it! 

If a soup ever tastes too salty, add a peeled and chopped potato to it and
it will take away the saltiness.