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Beans Curried Chicken & Potato Bisque

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  • Beans Curried Chicken & Potato Bisque

    Bean Posted March 21, 2006 11:18 AM
    Could be tweaked with homemade potato soup!



    Curried Chicken and Potato Bisque

    4 boneless, skinless chicken breast halves
    cut in chunks
    1 1/2 teaspoons garlic salt
    2 tablespoons vegetable oil
    1 medium red onion
    2 cans (10 oz. each) condensed cream
    of potato soup
    1 cup canned julienne cut carrots, drained
    1 1/2 teaspoons curry powder
    1/2 teaspoon ground thyme
    2 cups milk
    1/4 cup flour
    2 tablespoons honey
    1 tablespoon balsamic vinegar
    2 tablespoons chopped fresh parsley


    Sprinkle chicken with garlic salt. In a large saucepan sprayed with nonstick spray, place vegetable oil over medium high heat. Add chicken and cook about 5 minutes, turning to brown evenly. Move chicken to one side, add onion and 2 tablespoons of water to loosen pan drippings. Remove pan from heat and stir in soup, carrots, curry powder and thyme. In medium bowl, mix together milk, flour and honey; gradually add to saucepan. Return to medium heat, stirring until mixture becomes smooth and returns to a boil. Reduce heat to low and simmer for about 10 minutes, stirring occasionally. Just before serving, stir in the balsamic vinegar. Spoon into soup bowls and sprinkle with parsley. Pass condiments. Makes 4 servings. Condiments: 1 cup chopped peanuts, 1 cup grated coconut, 1 cup raisins and 1 cup grated cheese.
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