Chicken Curry Stew

A stew is a soup with very little water. This dish requires some chicken. I use either frozen or canned chicken, since I don’t like to use things that might spoil in a few days, and fresh chicken can spoil quickly if not used right away.

Okay, chicken, rice, veggies such as zucchini, corn is a good one, potatoes (you can even stick in some hash browns!), curry powder, and maybe a little Cajun spice if it’s not salty enough.

Fill 3/4 of the pot with water, add rice, chicken, , the curry powder, and the various veggies you’re going to use all at once. Turn the burner on high and wait for it to boil. Then turn down the burner very low and let it cook for about 15 minutes until the rice is fluffy. If you’re using brown rice, add another 5 minutes or so, so it’s maybe 20 minutes.

Rice tends to absorb a lot of water, so be sure there’s enough in the pot or the rice will burn! If you don’t have enough water, just dump some in and let it cook.

CURRY POWDER: The thing about curry powder is that in traditional cuisines people don’t buy “curry powder” at the store. They buy coriander, turmeric, and cumin, the mainstays of curry, and some secret family spices. The mixes of the 3 main ingredients and of the other spices can create a wide range of flavors we call “curry”. I happen to like Indian-style curry, but throughout Asia and the Middle East there are many different flavors.

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