Chicken Curry in a Hurry

      We are egg lovers in our house.  That might explain these guys (gals actually)

We have a small hen house on our property where we keep 4 hens.  We had five but one stopped producing eggs.  When this happens, just like in the old days when people had family farms instead of cramming thousands of chickens on a gross crazy factory farm, we eat it.  So this weekend we made a gigantic batch of super rich chicken broth.

      I honestly didn't know what to do with it other than make chicken soup since we don't have the freezer space for all of it.  But I wanted to do something more challenging being that last month, thanks to the flu, I had already made my fill of chicken soup.  So I decided to try an Asian inspired chicken curry soup and serve it over brown rice.  Being that I am a novice at this type of cuisine, the recipe needed to be fairly simple and thanks to my mom's donation of yellow curry paste and some quick study on the internet I came up with a version that is quick, easy and delish.   Warning: this recipe makes 8 quarts so you might want to scale it down, we took it to Grandma's for Sunday dinner and had plenty of leftovers.

Chicken Curry Soup

• 3 Tbsp. olive oil
• 1 1/2 large onions or 2 small-chopped
• 8 medium size carrots-sliced about 1/4" thick
• 8 small potatoes-boiled until almost done and cut into largish pieces
• 3 large chicken breast-approx. 2 lbs.
• 1/3 cup yellow curry paste
• 1/3 cup brown sugar
• 62 oz. chicken broth
• 2 13.5 oz cans of coconut milk-one of the cans I used was a light coconut milk

 In a large stockpot cook chicken on medium heat in some olive oil until done.  Remove chicken but leave oil and juices from the meat then add 3 tbsp olive oil and 1 tsp sea salt of salt.  Chop the chicken into bite-sized pieces and set aside.  Add onions and carrots to the pan and saute on medium heat until onions begin to soften.  Then add curry paste, brown sugar, chicken, potatoes and stir well, cook for 2 minutes.  Pour chicken broth and coconut milk in and simmer for 30 minutes stirring occasionally.

This broth has an amazing amount of fat in it so your soup will probably look creamier on top than mine. We didn't bring the camera with us to Grandma's so there is no presentation picture but just serve it in a bowl over brown rice.  Yum!

-Natasha