This is based upon a Green Enchilada Chicken Soup recipe a friend makes. It's one of her go-to recipes, and it sounds fine, but I wasn't too sure about green enchiladas, I've never had them to my knowledge, but looking at it, it looked like I could use it as a launchpad for a week's lunches. By the time I was done about all that was left was chicken, chicken broth, something dairy,
and the slow cooker.
I am still doing one dish for a week's worth of lunches, they just haven't been that exciting. How many times can you burble about chicken Caesar salad anyway? I also figure that assorted cold cut sandwiches with lettuce are likely of interest to nobody but me anyway.So, to the local supermarket to look for what I could find. I found boneless chicken thighs, and I found a Korma Curry Simmer sauce that looked good, and went from there.
Slow cooked the chicken with the simmer sauce and chicken brothe over the course of a day, pulling the meat apart as in the original recipe, and adding a can of chickpeas after the first cooking . Initial bowl was rather ... thin? (not enough meat flavor and the liquid portion of the food was too liquid. Served over rice, it was nice but, needed some more texture, so in went the beans and it got to cook for a couple more hours. I have been eating it with local bought "naan" (it's marketed as 'fits in a toaster') and some plain yogurt added after the kit-bash korma (over rice) has been heated up. The yogurt is recommended as an addition to Korma Curry. Pictures in a follow up posting, been too busy eating it.
What I Would Change
More vegetables (peppers?), two jars of the simmer sauce, I started out with almost 3 lbs of chicken and the sauce is apparently for 1 lb. A bit of salt added after initial cooking, the broth was unsalted and ... the current version needs salt.
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