Chicken Curry Stew
5 pound bag chicken breasts, cut into bite sized pieces (on a budget, 5 pound pk of chicken thighs, skin removed)
Garlic salt, pepper, oil
2 regular sized cans chicken broth
Large can Cream of Mushroom Soup
Cut up vegetables for stew (Carrots, Onion, Potato, Celery)
Thickener, such as whole wheat flour or corn starch, mixed with water
Heat around tT. oil in large pot. Add chicken, season with garlic salt and pepper, and sautee on High heat until the chicken is starting to brown. Add two cans of chicken broth, cover, and bring to a boil. Once it’s boiling, add the cream of mushroom soup and vegetables, bring to a boil, then turn down to medium low heat and simmer until the chicken and vegetables are done. Mix in curry powder to taste (2-3 T. usually), and turn heat to high. Thicken with mixture of water-thickener, then remove from heat. Spoon over brown rice.
This isn’t as “clean” as grilled chicken breasts and brown rice, but it’s budget friendly, wholesome, tasty and can feed a crowd. You can use the “healthy” cream of mushroom soup and low sodium chicken broth as well. It can also be made with beef stew meat, but the beef will require a slow, long cooking time of several hours, covered, in the broth until tender, before adding the other ingredients. If I need more protein in my meal, I’ll add a scoop of unflavored whey powder into my portion of the stew.