Warm-You-Up Chicken Curry

Soup and Chili

chicken  recipes

My husband's secret recipe.  Don't tell!   

Makes 4 generous servings.  
2 – 3 tablespoons olive oil
1 large onion, chopped
2 or 3 large raw chicken breasts, cut in cubes
3 cups chicken broth
3 large chopped carrots
1 large potato, peeled and cubed (optional)
1 large red bell pepper
3 scallions, chopped
3 – 4 tablespoons curry powder
1 tbsp cumin
1 tsp cayenne pepper or red pepper flakes

1 tsp cayenne pepper or red pepper flakes
​salt & pepper to taste
​2 cans coconut milk
1 ½ cups frozen green peas
3 or 4 cloves garlic, chopped
5 lemons and their zest (can substitute one orange for one of the lemons)
2 tbsp capers (optional) 
½ cup chopped green onions (tops only)
3 tablespoons chopped cilantro or parsley
cooked rice or vermicelli rice noodles for serving

1. Cook onions and chicken in olive oil over medium heat until onions become glassy and transparent.
2. Add broth, carrots, potatoes (optional), celery, and red pepper, and seasonings.   Cook until carrots and potatoes are just tender.
3. Add coconut milk, peas, garlic, lemon juice & zest, and capers.
4. Simmer very slowly over low heat for 10 to 15 minutes.
5. Serve over rice noodles, boiled potatoes, or rice.
6. Sprinkle the top with green onions, parsley or cilantro (or all three)!