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Chicken and Potato
Curry
This is about as easy a curry as curry gets, and
it tastes great. It is best served over basmati rice, which has
a slightly sweet fragrance and taste, but you may substitute any
rice you have on hand.
1
cup basmati or other long-grain rice
One 10-ounce can chicken, drained
4 teaspoons curry powder, divided
One 10.5-ounce can cream of chicken
soup
1 cup sour cream |
2 teaspoons sugar
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
One 15-ounce can whole white potatoes |
Prepare rice according to package directions.
Meanwhile, empty chicken into a saucepan and sprinkle it with 1
teaspoon of the curry powder. Toss and flake to coat.
Stir in soup and sour cream with chicken. Add
remaining 3 teaspoons of curry powder, sugar, onion, and cinnamon,
then stir well to combine. Put saucepan on the stove over medium
heat, stirring chicken mixture often to keep from burning.
Drain and chop the potatoes into bite-sized chunks.
Add them to the chicken mixture. Heat and stir until everything
is hot and completely blended (just a few minutes). Serve hot over
rice.
Serves 4
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