Curry Cure-All Chicken Casserole

• 4 tablespoons olive oil
• 1 large onion, chopped
• 1/2 red bell pepper, chopped
• 4 garlic cloves, minced
• 5 teaspoons curry powder
• 1 teaspoon salt
• 6 boneless, skinless chicken breasts, cut into 1-inch pieces
• 5 medium russet potatoes, peeled and dried
• 3 cups chicken broth (see page 200)

1. Preheat the oven to 350F.
2. In a large saucepan set over medium heat, heat the oil.
3. Add the onion, bell pepper, garlic, curry powder, and salt, and saute for about 8 minutes.
4. Watch this step closely since the garlic and curry powder can burn easily if left unattended.
5. Using a slotted spoon, remove the vegetables from the pan and set them aside.
6. Add the chicken to the pan and saute for 8 minutes or until almost cooked.
7. If the pan gets dry, add a little more oil.
8. Add the potatoes and onion mixture to the saucepan and stir well.
9. Pour the curry into a 9 x 13-inch casserole dish.
10. Pour the chicken stock into the dish until the curry is just covered.
11. Bake for about 45 minutes or until the sauce starts to thicken to a gravy-like consistency and the potatoes are tender.

olive oil, onion, red bell pepper, garlic, curry powder, salt, chicken breasts, russet potatoes, chicken broth

Taken from www.epicurious.com/recipes/food/views/curry-cure-all-chicken-casserole-378252 (may not work)