Chicken Curry Soup in the Crockpot

It's hard to keep writing everyday and not mention the things that tear your heart out, like the situation in Haiti. A couple of hundred years ago, we probably wouldn't even know that anything at all had happened in Haiti yet, but now we get the minute by minute, blow by blow. It is heart wrenching. Saddest of all are the accounts of the children trapped under rubble, whose cries are still heard. It is inconceivable, but it is also real.

On the other hand, I am proud to be part of a nation that springs into action to help those in need. Sometimes it doesn't work out exactly perfectly, but so many are willing to donate money, time, services, and prayers on behalf of the downtrodden. I want my children to know that they are part of this national legacy; when someone is hurt and suffering-locally or internationally, we can find a way to help. Here's one way to help: If you live in the western states, you can stop by any Smith's grocery store to donate money directly to the Red Cross for the Haitian relief fund. And while you are there, you can pick up some simple ingredients for the following.

And now, a little soup to warm the soul, as part of my January series of soups in the Crockpot. I'm calling it Chicken Curry Soup, although its true name is Mulligatawny. I once read-can't remember where- about a restaurant owner that couldn't sell their "Mulligatawny" soup, until they simply changed the title to "Chicken Curry Soup." By either name, it's the same rich curried broth, laden with chicken, rice, tart apples, potatoes and other yummy vegetables. In my version, you can add the cream at the last minute-or not at all, if you prefer. Either way, it's extraordinarily easy to fix, easy on the pocket book, and easy on the palate. Here's wishing you are all safe, warm, well, and grateful to be so.

Money Saving Tips: Use any cut of chicken to save some cash-just remove skin before boiling and bones before serving. Bouillion cubes work well here. Save a little more and make it vegetarian by using vegetable broth and swapping out the chicken for a can of drained garbanzo beans.

Chicken Curry Soup in the Crockpot:

Estimated Cost:$5.00 for four large servings

5 cups chicken broth

3/4 lb. chicken, cut into 1 inch pieces ( or you can add it uncut and frozen and shred it later)

1 large onion, diced

1 tart apple, peeled and diced

2 medium potatoes, peeled and chopped

2 carrots, peeled and chopped

1 tablespoon curry powder

1/2 cup white or brown long grain rice

Optional:

1/2 cup cream

For Serving:

Fresh lime or lemon wedges

chopped cilantro

Add chicken broth through rice to the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours. Stir in cream, if using. Serve soup with fresh lime and chopped cilantro.

Up Next:

Green Chile and Corn Chowder in the CrockPot

PS If you are feeling so inclined, head over and vote for West's More Rockin Morrocan Peanutty Pitas. Thanks again.

My Sister Heidi's Red Curry Chicken

Live from my house, it's Saturday night. The weekend is going along just swimmingly and I'm in my pajamas early, which always makes my heart sing la-la-la. This busy coming week is going to be Share-your-talents week for the charges. My little Sailor girl has a voice recital in which she will be singing "I'm Shy" from Once Upon a Matress. Why isn't she more nervous? I'm not even sure she knows the words. I'm the one who should be up there singing because I'm living the title; when it comes to singing outside of the home, I really am shy. I could belt "I'M SHY!" and truly mean it. Tomorrow the kids are in a primary program for church. Once a year, the younger crowd share songs and spiritual thoughts about the past year's Sunday school curriculum. It's my favorite Sunday of the year, save Christmas Sunday. Wouldn't you rather listen to kids for an hour over grown-ups? Sailor and West will also be playing their violins for the program. Thank goodness that I'm not playing the piano for them, but I'm nervous anyway. West always waits until the last minute to put his violin on his shoulder. I'm in the crowd, trying to catch his eye, frowning, grimacing, motioning to him to put his violin in ready position. If he sees me he stubbornly shakes a "No" in my direction, with a playful gleam in his eye. He likes to put his violin up just as his bow comes down, a tick late for the first note. Why is this? Can somebody please tell me? My theory is that he likes to see me squirm for sport. And a few nights later, the charges are both playing their violins in the annual Halloween Spooktacular concert with the Southwest Symphony. West, dressed as Indiana Jones, will be sure to put up his violin at the last minute, just to prove that he is adventurous, blithe, and insouciant. And I'll be in the audience, trying hopelessly to signal to him to be ready. It's a little game we play, him and I. Except I'm really sweating, and he's laughing.
Since this week is going to busy, I already know what I'm making for dinner. It's my sister Heidi's chicken curry, the latest hit of the dinner hour. A few weeks ago, I wrote that Heidi left some red curry paste in my fridge, and this is the dish for which it is intended. I'm hooked. At this point, I want it at least once a day. It's delicious, healthy, cheap, and best of all-fast. At least I don't have to worry about dinner. Phew!
Money Saving Tips: A curry paste jar is a little pricey, but a little goes a long way. You can substitute red curry powder to save a little money. For a vegetarian option, swap out chicken for two cans of drained chick peas and veggie broth. Cook up a double batch of rice and store leftovers in zip top bags in the freezer for the next time you serve curry. I bet it'll be soon!
Heidi's Red Curry Chicken
Estimated Cost: $6.00 for 4 servings
1 tablespoon olive oil
1 large onion, chopped
1 bell pepper, chopped
1 lb. boneless, skinless, chicken, cut into 1 inch pieces
3 tablespoons flour
2 cloves garlic, minced
1 tablespoon fresh minced ginger
1 tablespoon red curry paste
1 (14 ounce) can chicken broth
3 tablespoons apricot jam or mango chutney
chopped cilantro, for serving
hot rice, for serving

In a large skillet, heat oil over medium high heat. Add onion and peppers and cook for four minutes. Add chicken and cook until chicken is browned on all sides. Sprinkle chicken with flour and stir for one minute. Add ginger and garlic and cook an additional 30 seconds. Add paste and broth and bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Stir in jam and sprinkle with cilantro. Serve over rice.

PS My youngest sister Mary Kate left her lover-ly bracelets behind when she last came for a visit. If she's wondering where they are, ummm, she will find them in the above picture. I promise to return them the next time I see her, but in the meantime, ahem, I'll put them to good use. Thanks, MK!

PSS Begging your pardon, but if it isn't too much trouble, would you please click here to vote for my recipe again? You can vote once every 24 hours. A million thank yous. Or, rather, 25,000 thank yous.
Next Up:

Halloween Brownie Torte