This is a family recipe that I grew up with that has morphed into my own version. Old version was all chicken bone-in pieces and I think you cooked it with the rice so it was done when the chicken was cooked.
Tami's Chicken Curry
1 chicken breast per person - I use boneless, skinless, use what your family prefers, my husband doesn't like thigh meat, so I don't use that
1/4 cup brown sugar
1 or 2 teaspoons Yellow Curry Powder
1 teaspoon Turmeric (optional)
1 can Cream of Chicken Soup, you can also use Cream of Mushroom (family recipe uses this) or Cream of Potato
1 potato per person
1 regular sized carrot peeled and chopped, or a handful of baby carrots either left whole or chopped
1 yellow onion (chop and saute and add to mixture - also optional if you don't like onions)
1 can of coconut milk (found in the Asian food aisle, don't skimp and you want the whole coconut milk!)
Garlic can also be added if you like garlic
This can be put into an Instant Pot with frozen chicken pieces, do the Stew or Soup setting. It can also be put into a slow cooker and cooked during the day. I used to put the chicken breasts into a pan of water and defrost/cook them with dried Walla Walla onions I had on hand. Then once breasts are cooked, shred the chicken and add to liquid mixture. You can also microwave the potatoes and carrots and add in with the cooked chicken. Then its just a matter of heating up all the other ingredients and heating until hot.
This can either have a gravy like consistency or a soup like one. If you want it more soup like, add half to a full can of milk when adding in your Cream of Whatever soup.
Cook Jasmine rice and serve over, or in, if you're going with the soup consistency.
If you want it the "old" way, Spray a 9x11 pan to prevent sticking. Put in rice, place chicken pieces on top, make mixture and pour on top. Bake in 350 oven for 30-45 minutes. This assumes defrosted chicken! You'll need to add the milk with this soup for this option. Oh and it didn't use the coconut milk, potatoes or carrots or onions. (See much better now!)
Last week I had a container of cranberries leftover from the holidays as well as three pears from my Imperfect Produce box. So I pulled out Michele's Cranberry - Pear- Bourbon-Ginger Jam recipe.
I didn't have 4 cups of cranberries, I had 3. I also didn't have Bourbon or the Whiskey ( I used it on the Irish Cream also on the link), but I did have some Spiced Brandy! I also only had half of a small jar of Penzye's Candied Ginger Bits.
I ended up with a pint jar, two jelly jars and two tiny Pot de Creme jars I was reusing. One of the jelly jars refuses to stay sealed, so its in the frig. I think the other jars will go in the pantry until Thanksgiving when they'll be gifted.
I'm busy making a Bigger on the Inside shawl for our friend Jenna (my project link over on the sidebar). She's a Dr Who fan. Of course, I can't do it as the pattern is written! I'm using three skeins of yarn in different colors. Only the middle in Tardis blue as it should be. I've added in a couple extra Tardis motifs in that section, so that means I widened out the top. I used Abstract Fiber's Mighty Sock in the Constellation colorway. the middle is Spud & Chloe's Fine in the Snorkel colorway. The bottom I'm planning to use a different edging and using Alexandra's Crafts Silver Falls Blue Pacific colorway. I want to do a swirl knit on edging to simulate a vortex.
Sorry, no pics, but a couple of links to check out. ;-)