HL Café’s Curried Chicken Stew

  • 2 Tbsp butter
  • 2 lb boneless, skinless chicken breasts
  • 1/2 cup onion, sliced
  • 2 cups water
  • 1 1/2 cups carrots, diced
  • 2 cups small new red potatoes, quartered
  • 1 cup celery, diced
  • 1/4 cup half & half
  • 1/4 cup frozen peas
  • 1 cup chicken stock
  • 2 tsp curry powder
  • 2 tsp sugar

Our Café’s Curried Chicken Stew is a great example of how easy, quick, and totally delicious curries are!  Using pure and simple ingredients, this savory dish comes together in no time and makes a complete meal when served over rice or with naan.

Cut chicken breasts into 1″ chunks.  Melt butter in large pot over med-high heat and sauté chicken and onion, stirring occasionally, until onion is softened, about 2-3 minutes.  Add water, carrots, and potatoes and bring mixture to a boil, stirring occasionally.  Add all remaining ingredients and reduce heat to medium, then continue to cook until vegetables are tender and chicken is cooked through, about 12-15 minutes.

 

 

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