Gord's Bullsh*t Curry

One of my new years goals is to learn to enjoy curry. Teena loves them. I avoid them but admittedly, have made a couple of mild curries which. I liked. So perhaps, maybe it's time to experiment with this multi-national dish.

Thinking along these lines, I promised Teena I would make us a curry for Saturday supper. This was on Wednesday, so I didn't have much time to find a recipe and shop. After some online searching, I finally found one. Astonishingly, it was on the Campbells soup website, called Chicken Curry in a Hurry. I call it Gord's Bullsh*t curry as it is far from any recipe for a proper curry, which I promise to make Teena in the coming weeks.

Ingredients

I modified it slightly, so here is the way I did it. Here are the ingredients and portions I used. 

.592 kg             : Skinless, boneless chicken thighs

2 tbsp               : Olive Oil

1.5 tbsp            : Curry Powder

1- 284ml can    : Campbell's Cream of Chicken soup

1- 400ml can    : Coconut milk

4  cups              : Fresh cut, cubed Potatoes

The recipe also calls for spinach, but peas could also be used. I used neither as we didn't have any in the house.

Directions: 

Slice and dice the potatoes. Season the chicken with a little salt and cut into bite size chucks. Portions should be about 50/50. 

Heat the oil in a pan, I used a wok, on medium-high. Add the chicken. Cook until browned and cooked through. Remove and set aside in a bowl.

Leave some juice in the pan and add the curry powder and stir for 20-30 seconds to get all that flavour into the oil and juices. Add the soup and coconut milk. Stir until smooth. Add the potatoes and bring to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are soft. I needed an extra 5. 

Return the chicken to the skillet along with the juices which would have dripped into the bowl. Cook for 5 more minutes. Taste, then season more if needed. 

Plate and serve. Here's proof that we enjoyed it.

I think next time, and there will be one as this is so easy to make, is I would use 2 tbsp of curry instead of the 1.5. Hmm .... maybe more.

It's a recipe worth trying.