My Grandma Inky grew up in India and passed this recipe down to my mother, who then passed it down to me. I tweaked the ingredients a bit to fit my toddler’s taste buds, but it’s just as scrumptious as the original. This recipe brings back fond memories of my family gathered around the table.
—TERESA FLOWERS SACRAMENTO, CA
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
2 cans (14 1/2 ounces each) chicken broth
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 tub Knorr concentrated chicken stock
4 garlic cloves, minced
1 tablespoon curry powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 boneless skinless chicken breasts (6 ounces each)
1 medium green pepper, cut into thin strips
1 medium onion, thinly sliced
Hot cooked rice
Chopped fresh cilantro and chutney, optional
1. In a large bowl, combine the first eight ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour the broth mixture over top. Cook, covered, on low for 4-5 hours or until the chicken and vegetables are tender.
2. Remove the chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.
HELPFUL HINT
Curry powder isn’t a single spice; it’s a blend that may have up to 20 ingredients depending on its place of origin. Curry powder is labeled mild or hot—your choice! You can add more curry to up the spice level; remember the flavor will intensify with cooking.