CURRY CURE-ALL CHICKEN CASSEROLE

Curry Cure-All Chicken Casserole image

Yield makes 6 servings

Number Of Ingredients 9

4 tablespoons olive oil
1 large onion, chopped
1/2 red bell pepper, chopped
4 garlic cloves, minced
5 teaspoons curry powder
1 teaspoon salt
6 boneless, skinless chicken breasts, cut into 1-inch pieces
5 medium russet potatoes, peeled and dried
3 cups chicken broth (see page 200)

Steps:

Preheat the oven to 350°F.
In a large saucepan set over medium heat, heat the oil. Add the onion, bell pepper, garlic, curry powder, and salt, and sauté for about 8 minutes. Watch this step closely since the garlic and curry powder can burn easily if left unattended. Using a slotted spoon, remove the vegetables from the pan and set them aside.
Add the chicken to the pan and sauté for 8 minutes or until almost cooked. If the pan gets dry, add a little more oil. Add the potatoes and onion mixture to the saucepan and stir well. Pour the curry into a 9 x 13-inch casserole dish. Pour the chicken stock into the dish until the curry is just covered.
Bake for about 45 minutes or until the sauce starts to thicken to a gravy-like consistency and the potatoes are tender.