Chicken - In a Hurry Chicken Curry

  In-a-Hurry Chicken Curry

As you all know I really love Better Homes and Gardens. I love their magazine, their website, their gardening ideas, and I most of all love the recipes they have. I found this recipe on their website a few weeks ago and added it to my meal plan. I do not regret it at all either.

As you can tell, I made a few slight changes to the recipe based on what I had. Instead of using the frozen stew vegetables, I just used frozen mixed vegetables. Vegetables are vegetables are vegetables. I was just happy to have some veggies. I also added noodles to my plate before putting the chicken on my plate because it seemed thick, not soupy like in the picture below. 

When I make this again, I'm going to add a chicken broth to the mix to make it more soupy and I will probably by the stew vegetables bag instead of using mixed. Needless to say though, this meal was very good and we ate it all that night. 

I recommend trying this. 

Here is their recipe and picture

http://www.bhg.com/recipe/chicken/in-a-hurry-chicken-curry/?recipeBox=true

Ingredients

• 1- 16 ounce package frozen stew vegetables
• 4 large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)
• Salt and ground black pepper
• 1-10 3/4 ounce can condensed cream of potato soup
• 2 teaspoons curry powder
• 1 tablespoon snipped fresh cilantro

Directions

• Place frozen stew vegetables in a 3 1/2- to 4-quart slow cooker. Top with chicken. Sprinkle with salt and pepper. In a small bowl, stir together soup and curry powder. Pour soup mixture over all.
• Cover; cook on low-heat settting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Remove chicken from bones and, if desired, break into large pieces. Sprinkle with cilantro.

Nutrition Facts (In-a-Hurry Chicken Curry)

200 kcal cal.; 5 g Fat, total; 97 mg chol.; 2 g sat. fat; 13 g carb.; 2 g Monosaturated fat; 1 g Polyunsaturated fat; 1 g fiber; 3 g sugar; 24 g pro.; 0 mg Pyridoxine (Vit. B6); 16 µg Folate; 0 µg Cobalamin (Vit. B12);734 mg sodium; 332 mg Potassium; 2 mg iron; 20 mg calcium; 0 mg Riboflavin; 7 mg Niacin; 2 mg vit. C; 0 mg Thiamin; 1944 IU vit. A

Percent Daily Values are based on a 2,000 calorie diet