Chicken Curry (A new family favorite)
4 skinless boneless chicken breasts (cut up into small chunks)
1 Lg Onion chopped
1 Lg Potato cut into bite-sized chunks
1 Lg Carrot cut into bite-sized chunks
4 Garlic Cloves minced
4 TB Ginger Root minced
1 Apple chopped
4 TB Flour
4 TB Curry Powder (or less if you prefer less spice)
1 TB Salt
1 TB Brown Sugar
2 Cups Chicken Broth
1 14oz Can Coconut Milk
Prepare all of the above ingredients and dump into a soup pot. Bring to a boil and reduce to a simmer, stirring about every 15 minutes. Let simmer for an hour. Serve over rice. You might thicken with a little more flour and milk at the end if you want.
I prepared everything in the afternoon during a quieter moment, and then I was ready to dump everything in the pot about an hour before I wanted to serve dinner. This recipe could easily feed 6 adults over a large portion of rice.
This awesome Chicken Curry was adapted by a wonderful blog I often read: Passionate Homemaking.