One thing that has really helped me to save my sanity over the past few years is realizing that not every meal needs to be award winning. (Let’s face it — I never had a shot at that anyway…)
This Hurry Curry Recipe is true to it’s name: ready in a hurry. But it’s a good solid meal and my family enjoys it, so we keep it on the rotation for those sports nights when we are scrambling to fit everything in. It has some great flavors in it, thanks to the combination of the curry and the apples. I usually serve it with a salad, and it ends up being a pretty tasty and very filling meal.
1.5 lb chicken cut into cubes (I also actually also make this with game birds like quail and pheasant)
1 C water
2 small apples peeled and cubed
1 can cream of chicken
1 can cream of mushroom
1 clove garlic
1 tsp red or yellow curry powder
Cook cubed chicken in a large nonstick skillet until fully cooked. Add cubed apple chunks, ½ C water and garlic to the warm skillet. Once softened, add in the curry powder and stir until apples are covered in the powder. Add in both the can of cream of mushroom soup and the can of cream of chicken soup and stir until combined. Stir in cooked chicken pieces and the remaining ½ C water. Continue to cook and stir for 3-5 more minutes. Serve over rice.
*notes – I LOVE onions, so I add onions to my servings as well, my family prefers this without onions. (I just dice them and sprinkle them in. Also, quite often, Hurry Curry is served with shaved almonds on top, so that is another touch that you might add o adjust the flavor a little bit.