In the middle of the week, I got a craving to prepare curry chicken after getting a package of chicken quarters. But, I didn’t feel like dealing with the spatter associated with browning the chicken (yes, I know, you might suggest using a screen to keep that at bay). And how to do it in just a few hours? This is how – broil each side of the chicken quickly in the oven before adding it into the curry sauce – when I say “quickly,” that means broil just enough to sear each side and seal in all the chickeny goodness. While the chicken seared away in the oven, I sauteed 2 extremely large onions with vegetable oil and spices, letting that sweat, then added the chicken and some water. Brought that to a boil, and added sliced cabbage. Yummy!!! Prep and actual cooking time was less than three hours.
I used three of the chicken quarters for the curry. The remaining two stayed in the oven to roast at 350 or so. Those two became part of a stew. Read on!
Convenience Chicken Stew
- 1 can of Swanson’s Reduced Sodium Chicken Broth; (about $3.50)
- 3 cans of no-salt kidney beans; (less than $2.10);
- 2 roasted chicken quarters; (less than three dollars);
- 1 cup of sliced cabbage; (pennies)
- ground pepper to taste (pennies)
- 1 lb of dry rotelle, made by Garofalo Pasta di Gragnano ($1.00 – from Costco, part of a 6-pack); and
- water to cover the pasta.
Put in the roasted chicken quarters and the chicken broth into a large-ish pot. Bring it to a boil. Then add the drained beans. Bring to a boil again. Throw in the rotelle. Bring to a boil, then a simmer. Throw in the cabbage at the end. Done. All of this should take less than 90 minutes. Easy. Tasty. Nutritious. Fibrous! What else could you ask for?