Recipes

November 2, 2021

Favorite Fall Recipes

Crockpot Beef Chili – by Half Baked Harvest [Personal favorite of mine! I leave out the cinnamon, but try it how you like it.]

Chicken Curry with Rice – by Jenny Marie [Whipped this up one afternoon, and just made it again. Hope you love it.]

Chocolate Chip Pumpkin Muffins – by Taste of Home [Love that these are quick, no fuss, an no oil. It only makes a dozen so it’s the perfect amount for the three of us. Easy to double if you want to toss some in the freezer.]

Recipe by Jenny

This is the best chicken curry. Probably because I made it. It can be made ahead of time, it can easily be doubled or halved depending on your number of hungry humans, and best of all, you can make it all in one pot! Enjoy

Ingredients

2 Chicken Breast, cut into bite-sizes pieces
2 Cups Chicken broth
1 Cups Water
1 TBSP Vegetable Oil
1/2 Onion
1 Carrot
1 Cup Rice
1 TBSP Curry, to taste
Salt & Pepper to taste
Hot Sauce to taste

Directions

Heat oil in large pot and sweat vegetables until onions are clear.
Add chicken broth, scrub bottom of pan to deglaze.
Add chicken and curry to pan. Simmer until 20 minutes prior to serving, add rice and cover. OR Add rice, cover and simmer for 20 minutes and serve.

Tips

If you want to double the recipe, just keep the liquid at 3 cups for every 1 cup of rice.

Add more liquid if you’d like it to be more soupy.

Cut the onion, carrot, and chicken into tiny pieces so little kids can easily eat.

Check out my other favorite recipes.