2 tablespoons butter 1 1/4 pound boneless skinless chicken breast halves, cut up 1 large onion, cut in half, sliced 1 1/2 cup water 1 cup baby-cut carrots 8 small new red potatoes, cut into fourths 1 cup half and half cream 1 cup frozen peas 1 can (10.75 ounce size) condensed cream of chicken soup, undiluted 1 tablespoon curry powder 1 teaspoon sugar
Melt butter in 4 quart sauce pan until sizzling; add chicken and onion. Cook over medium high heat, stirring occasionally, until onion is softened, about 2 to 3 minutes.
Add water, carrots and potatoes. Continue cooking, stirring occasionally, until mixture comes to a boil, 4 to 6 minutes.
Add all remaining ingredients. Reduce heat to medium. Continue cooking until vegetables are tender, 12 to 15 minutes.
Note: To prepare for lunches, divide mixture among resealable plastic food bowls. Seal containers; refrigerate overnight or freeze. At lunchtime, place cover loosely over container; microwave, stirring occasionally, until heated through.
TIP: Curry powder is a combination of many spices and can vary in flavor from mild to hot. Most labels say mild or sweet or hot so you can pick your favorite. Some curry powders are more expensive than others because they contain saffron, the most expensive spice in the world.