Chicken Curry II

A potent chicken and potato curry, sublime over jasmine rice.

• Calories: 799 Calories

Ingredients

• 2 tablespoons olive oil
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 onions, chopped
• 1 tablespoon garlic powder
• 1 cup chicken broth
• 4 potatoes, peeled and cubed
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 tablespoon garam masala
• 4 tablespoons curry powder
• 2 ounces golden raisins

Recipe Instructions

Step 1

Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.

Step 2

Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.

Step 3

Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!