February 5th, 2009


Two Chicken Recipes

Kathy says these recipes are keepers, and I should write them down.

Lately, I've been craving curried potatoes. I don't know why; it doesn't happen often.

Chicken and Potato Curry
  2 boneless, skinless chicken breasts
  2 medium cleaned potatoes, I leave the skins on
  1 medium onion
  1 half green pepper
  2 stalks of celery
  2 tbls light olive oil
  2 tsp curry powder
  1 tsp chili powder
  1 tsp granulated garlic
  1 tsp salt, or to taste
  1 tbls flour
  1/2 tsp red pepper flakes
Chop the first four ingredients into bite-sized chunks; slice celery stalks, crosswise, 1/4 inch thick. Heat oil in a five-quart sauce pan, when it's hot, add the chicken chunks and the pepper flakes.When the chicken is nearly done, add the vegetables, stirring often to mix everything and to keep them from sticking. Sprinkle on the seasonings and add a cup of water to steam the bottom of the pan, then enough water to barely cover the vegetables and chicken. Bring to a boil. Reduce heat and boil uncovered until the potatoes are done, stir several times. Use a flour slurry to thicken the broth as desired. I served it in a bowl with a broccoli side.

I cooked this chicken soup for Kathy last week when she had a bad cold.

Fast Chicken Soup
  1 stalk celery, diced
  1 carrot, diced
  1 potato, diced
  1/2 onion, diced
  6 cloves garlic
  2 boneless chicken breasts
  32 oz. chicken broth
  16 oz. water or less
  1/4 tsp red pepper flakes
  1/2 tsp salt, or to taste
  2 tbls light olive oil
  Crushed tortilla corn chips
Heat oil in a five-quart sauce pan, when it's hot, add the red pepper flakes and garlic cloves. Cook garlic until golden brown on both sides, remove and set aside. Add chicken breasts to the pan, turning often. When chicken is done, remove and set aside. Add diced celery, diced carrots, and diced onion to the pan. When the onions are tender, add chicken broth and water (for a stronger soup, reduce the water added). Shred the cooked chicken and dice the cooked garlic, add both back to the pan along with the diced potatoes. When the potatoes are tender, the soup is done. Season with salt and pepper to taste. Serve in bowls over roughly-crushed tortilla corn chips.

Edit: Kathy says the soup tastes better when only chicken broth is used--no water. I like it better with a cup or two of water.