Curry Chicken Stew Recipe
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Servings: 6 servings (2 1/2 qt.)
2 cans (14-1/2 ounces each) chicken broth 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 tub Knorr concentrated chicken stock (4.66 oz.) 4 garlic cloves, minced 1 tablespoon curry powder 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon pepper 6 boneless skinless chicken breasts (6 ounces each) 1 medium green pepper, cut into thin strips 1 medium onion, thinly sliced Hot cooked rice Optional: Chopped fresh cilantro and chutney
