A few weeks ago I put out a request for chicken dishes. One of our faithful readers, Anonymous, contributed a fantastic recipe for a curry-based soup. After a telephone consult with Anonymous and a few tweaks of my own (based purely on what I was able to find on the shelves at Target while I chatted with Anonymous and searched for Converse Lo-Tops), I now present a new family favorite. It took less than 10 minutes of prep — even while breaking up fights between two toddlers — and sat unobtrusively on the stove until Mr. K made it home from work. It also froze well (in a Ziplock bag) and survived being defrosted and reheated in a Dutch oven on the stove. All in all, an excellent weeknight dinner.
Indian Chicken and White Bean Stew
- 1 lb uncooked chicken breast, roughly cubed**
- 1 red pepper, diced
- 1 jalapeno, diced***
- 1 onion, diced
- 3 cloves garlic, diced
- 1 tbsp curry powder
- 1 can diced tomatoes
- 1 can chickpeas, rinsed and drained
- 1 can (light) coconut milk
- 2 cups chicken broth
- 1/2 cup golden raisins
- 1 bag spinach
- 1 box whole wheat couscous
- Salt & pepper
- Heat enough oil to cover the bottom of a medium sized dutch oven/pot on medium heat. Add the pepper, jalapeno, onion, and chicken. Saute until the veggies are translucent and the chicken begins to turn color. Add the garlic and saute another minute or two.
- In a deviation from the original recipe, I threw in the curry powder at this point and tossed until it fairly evenly coated all of the stuff in the pot. I don’t know why; I just like to “brown” my spices a bit.
- In another deviation from the original recipe, purely because I failed to read it properly, at this point I threw in the coconut milk, tomatoes, chicken broth, chickpeas, raisins and spinach. I also did a fairly decent salt, since I am of the school that salt (not a lot! but some) is required to bring out all other flavors….
- Cover and cook. You could simmer for 20 minutes and call it done. Or, you could turn the heat down as low as it will go and let it simmer very gently for an hour and a half, which is what I did. Because I prefer heavier sauces/stews than liquidy soups, I took the lid off for a while and let some of the liquid boil off. By the time I deemed it ready, I had what I would call a stew rather than a soup.
- Just before you are ready to eat, prepare the couscous according to the package directions. I omitted the recommended oil/butter, since I planned to eat the stew over the couscous and figured there would be plenty of flavor anyway. Enjoy!
* The official recipe said canola oil is best; I used olive, since that’s what sits next to my stove
** I am told you can marinate the chicken, depending on how much time you have, with a little cumin, lime, and curry for a few hours. I am lazy and did not
*** I didn’t have a jalapeno and neither did Target, so this was omitted from mine
We are --
We work hard; we play hard too.
And we drive our husbands crazy --
We can't all be trophy wives.