December 28, 2010

Julianne's Chicken Curry Stew

This is one of my son's favorite meals, so of course I made it for him when he brought his fiance home.  It was a hit, and because it's a big batch recipe, we even had enough for a few frozen lunches.  College students being what they are, I'm always glad to make recipes that include lots of vegetables!

Julianne's Chicken Curry Stew
1        1-pound package frozen broccoli, carrot, cauliflower mix, thawed
1        8-ounce package frozen peas, thawed
¼       cup flour
1        tablespoon +1teaspoon mild curry powder
¼       teaspoon salt
1        pound boneless, skinless chicken breasts
½       pound baby red or Yukon gold potatoes, cut into bite-size pieces
¼       cup butter
1        small onion, minced
1        cup water
1        tablespoon chicken-flavor instant bouillon powder
½       cup half-and-half cream
          salt and pepper to taste
2        cups flaked, sweetened coconut
1        12-ounce package raisins, golden raisins, or raisin-dried cranberry blend

1.  Thaw frozen vegetables in the refrigerator, or if pressed for time, microwave them in a large bowl for about half the time called for on the package.

2.  In a small bowl, combine flour, curry powder, salt and ¼ cup water;  beat with a fork until smooth.  Set aside.

3.  Boil chicken breasts and potatoes in a Dutch oven filled with water to cover, until both are cooked through.  Drain.  When chicken has cooled, cut into bite-size pieces.

4.  Melt butter in the Dutch oven.  Saut√© onions, then added cooked chicken and potatoes.  Stir well.

5.  Add bouillon and 1 cup water.  Bring to a boil, then reduce heat.

6.  Add thawed vegetables and stir everything together.  Return to a boil.  Reduce heat, cover and simmer until vegetables are crisp-tender.

7.  Stir flour/curry mixture;  add to stew, stirring constantly to blend.  Bring to a boil, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low.  Stir in half-and-half.  Cook until thoroughly heated.  Add salt and pepper to taste.

8.  Garnish each serving with the coconut and raisin mix as desired.

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