Creamy Chicken Curry Stew or Soup

I found a recipe for soup that sounded good, but knew I'd want a more substantial meal. So I added some potatoes and peas and served this Creamy Chicken Curry Stew for dinner. Good stuff folks:@) The curry powder takes an old fashioned homestyle chicken dish and really adds that little touch of hmmm, that's different... Recipe can easily be cut in half, canned tomatoes do freeze well if needed. But as we're entering into cooler weather I'd make a big ole pot and enjoy the leftovers. This will be on our Sunday dinner menu soon!

Want it to be more like a soup?

Add a little more bouillon and liquid.

Alternate suggestions:

Use coconut milk or,

serve over, or add, some cooked rice.

Creamy Chicken Curry Stew

2 Tblsp butter

1 lb boneless, skinless chicken breast, bite size pieces

1 large onion, diced

2-3 large carrots, peeled, sliced

3 stalks celery, sliced

1 clove garlic, minced

1 russet potato, peeled and small dice

14.5 oz can diced tomatoes, undrained

1 C water

1 tsp chicken bouillon granules or 1 cube

1 tsp curry powder

1 tsp oregano

1 C frozen peas

1/2 C milk or half and half

2 Tblsp cornstarch

S&P to taste

parsley or chives for garnish if desired

1. Sprinkle chicken with S&P.
2. In large pot, brown chicken in butter over medium heat. Cook until no longer pink, remove from pot.
3. Add onion, carrots, celery and cook until onion is translucent. Add more butter if needed.
4. Add garlic and cook for a minute stirring constantly.
5. Add potato, tomatoes, water, bouillon, curry, and oregano. Bring to boil, reduce to simmer.
6. Cook until potatoes and carrots are tender, approximately 30-45 minutes or so.
7. Add peas and return chicken and any juices to pot.
8. Stir cornstarch into milk, add to pot. Cook until gravy thickens. Use more water or milk to thin if necessary.
9. Add S&P to taste.

Eat well and have a happy day:@)