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Curried Chicken Chowder
Makes 4 servings
1/2 cup all-purpose flour
2 cans (14.5 oz.)ready to serve chicken broth
2 medium onions, sliced
2 medium carrots, sliced
4 new potatoes, unpeeled, cubed
1 teaspoon curry powder
2 cloves garlic, minced
4 boneless skinless chicken breast halves, cut in 1/2" pieces
1/2 cup frozen corn
1/2 cup frozen sweet peas
Lightly spoon flour into measuring cup; level off. In small bowl,
combine flour and 3/4 cup of the broth; blend well. Set aside. In
nonstick Dutch oven or large saucepan, combine remaining broth,
onions, carrots, potatoes, curry powder and garlic. Bring to a
boil. reduce heat; cover and simmer 10 minutes. Add chicken, corn
and peas; cook over medium-low heat for 5-7 minutes or until chicken
is no longer pink. blend in flour mixture. Cook and stir over medium
heat just until bubbly and thickened.
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Curry Chicken 03