Chicken Curry

Chicken Curry
By Jenny Lynn Furr

2-3 Chicken Breasts
3-4 Potatoes
1 Onion
1/2 bag carrots
1 can Coconut milk
1 can Water Chestnuts
1 portion fresh Ginger
1 cube/tbls Golden Curry
Olive Oil
Salt/pepper/Garlic Powder to taste
White/Jasmine/Brown Rice

Start the rice. Dice potatoes, carrots, and onions. Cook potatoes and carrots on medium heat for 20-30 mins. Set aside. Cook chicken, then slice into small bite size pieces. Saute onions, ginger, and water chestnuts. Mix everything together then add the coconut milk, curry, and other spices. Basil gives it a unique flavor if you wish. Let spices set into the food for 1-3 mins. Serve over rice and enjoy!
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*I love this curry recipe! I got it from my friend Jenny, who made it for an enrichment cooking activity for our ward. A few things I have found for this recipe: I LOVE jasmine rice! If you have never cooked with it, try it! Even the smell is wonderful while it is cooking! When cooking the potatoes, carrots, and onions, I just put them in a large skillet and add water for the 20-30 mins. If you want a thicker curry and softer potatoes, cook them a little longer. I usually drain out some of the water after the allotted time, which helps to minimize how runny it gets. Keep some of the onions aside to add to the ginger and water chestnuts later. When adding the curry, add to taste- a tablespoon is usually not enough. (I just got the yellow curry powder, in a spice bottle, from the store, and that's what I use.) You will have to add more salt than you may initially realize, but don't worry, if you add too much, like I did the first time I made this, just add more coconut milk, and that will even it right out! Flavor it to your own taste. I have never added the garlic powder or basil, but they may give it a more unique flavor. You can add as little or as much ginger as you would like, the more ginger you put in, the spicier it will be. I love ginger, but I have never used an entire root, just a small portion of it. If you have never cooked with fresh ginger, just cut off the outside and then chop the inside into really fine pieces, as small as you can get them. Fresh ginger is wonderful!
Hope you enjoy this recipe as much as I do!

Zesty Chicken Pot Pie

(from Kraftfoods.com. Click here to see their version of the recipe.)

Picture from Kraftfoods.com

12 oz. (1 1/2 pkg [8 oz. each]) Philadelphia Cream Cheese, cubed
1/2 cup chicken broth
3 cups chopped cooked chicken
2 pkg. (10 oz. each) frozen mixed vegetables, thawed
1 env. Good Seasons Italian Dressing Mix
1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg)

PREHEAT oven to 425 F. Place cream cheese in large saucepan. Add broth; cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk. Stir in chicken, vegetables and dressing mix.

SPOON into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.

BAKE 20 to 25 min. or until golden brown.

Serves 8

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I love pot pie, so when I saw this recipe I decided I had to try it. I made everything as it is listed, except I used Neufchatel cheese and when it came time to add the seasoning packet I realized that I only had Ranch and not Italian, so I just went with the Ranch. It was really easy to make. My family actually ate it. My husband couldn't stop saying how good it was. My sons, who are very picky eaters and normally won't eat anything with vegetables in it, didn't complain about the veggies and seemed to liked it. I am excited to try it again with the Italian seasoning and see what the difference is in the taste.