Friday, November 14, 2014

Cam's Churry

Have you ever come home from a day of work and your husband has cooked you a meal?


This is what happened to me on Tuesday night.  Arrived home to find vegetable and chicken delight awaiting, all mixed together into a sea of chili, tomato, black bean, chipotle flavor...


Attempting to please the entire family my hubby included shrimp for Alex, black olives for Molly, and loads of vegetables for me...



This was a winner... and we all ate it in front of a warm fire.  Unexpected family bliss!



Churry
(Cam's Chili + Curry)
Ingredients
3-4 tablespoons of olive oil
3 chicken breasts
4 cups chicken stock
2 tablespoon of paprika
2 tablespoons of granulated garlic
1 tablespoon garlic powder
1 tablespoon curry powder
2 x 14oz cans of  tomato sauce 
1 x 14 oz can chick peas
2 x 14 oz can black beans, rinsed
1 x 14 oz can black olives
1 small potato - diced
3 dried chipotle peppers
1 small bag of frozen corn
1 cup of frozen peas
1 cup of shrimp (we use frozen shrimp)

Directions

1) Saute chicken in a large pot/dutch oven/ cast iron/ whatever in olive oil until browned.

2) Sprinkle all the spices on the chicken in the pot.

3) Deglaze the pot with the chicken stock (just pour the chicken stock in)

4) Add tomato sauce, black beans, potato, chick peas and the chipotle peppers

5) Simmer on low heat for 45 - 60 minutes

6) Add corn, peas and shrimp to the mix, cook for another 10 minutes or so.

7) Serve with flat bread of choice, top with cheddar cheese, sour cream or whatever you fancy. YUM!





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