Recipe Report - Indian Chicken Stew

For dinner tonight I made the "Slow Cooker Indian Chicken Stew" on page 215 of the September 2010 issue of Better Homes and Gardens magazine. I changed the recipe slightly, adding a whole box of chicken broth instead of a cup, which was a mistake, because it turned out a little watery, and cooking it for a half an hour in a pressure cooker instead of five to ten hours in a slow cooker, because I don't own a slow cooker, and because I was expecting a ravenous DS home from cross country practice within the hour. As it turned out, I didn't have any curry powder and while I was out in a long line at the local grocery buying a jar, DS showed up and ate a bowl of cereal.

None of that changes the essential result, however, which was really very tasty and nourishing. We ate it with saffron rice, generously prepared by my darling husband. It made a lovely dinner without anything else but iced tea. Mildly spicy, thanks to the curry and ginger, colorful thanks to the red and green of tomatoes and spinach, comfort food with an exotic aroma. Even DS, who was no longer ravenous thanks to the bowl of Frosted Mini-Wheats, ate a whole plateful.

And we got a bonus: This recipe came on one of those pull-out pages to be added to our red gingham-checked BHG cookbook for future reference. How great is that? Another success like this one and I will completely forget about the peach and blackberry slaw fiasco.