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Chicken Oven Soup (Hähnchen-Ofensuppe)

German ofensuppe (oven soup) became a favorite party dish in the 1970s and '80s. Made in one pot with meat, this time with chicken, vegetables, cream, and curry, it's an easy way to feed a hungry crowd.

Ingredients:

• 1 pound (454 grams) boneless, skinless chicken, cut into bite-sized pieces
• 1 tablespoon (15 milliliters) oil
• 3 medium onions (about 450 grams), chopped
• 1½ pounds (680 grams) potatoes, peeled and cubed
• 1 can (8 ounces/227 grams) pineapple tidbits or halved chunks, with the juice
• 1 can (8 ounces/227 grams) peas, with the liquid, or 1 cup (140 grams) frozen peas
• 1 can (4 ounces/113 grams) sliced mushrooms, with the liquid
• 1 can (8 ounces/227 grams) corn, drained
• 1 jar (12 ounces/340 grams) roasted red peppers, drained and chopped (optional)
• 1 cup (240 milliliters) ketchup
• 2 cups (480 milliliters) heavy cream
• 2 tablespoons (about 13 grams) curry powder
• salt and pepper to taste

Instructions:

1. Preheat the oven to 395°F (200°C).
2. Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat.
3. Add the chicken and brown it lightly.
4. Add the onions and cook for about 2 minutes.
5. Add the potatoes, pineapple with its juice, peas with their liquid, mushrooms with their liquid, corn, and roasted red peppers (if using). 
6. Whisk the ketchup, heavy cream, and curry powder together in a bowl.
7. Pour the sauce over the chicken and veg and stir well to combine.
8. Cover the pot and bake for about 2 hours, or until the potatoes are tender and the chicken is fully cooked.
9. Stir gently before serving, check if salt and pepper are needed, and add a little water if the soup is thicker than desired.
10. Add a bit of chopped parsley for some extra color (optional).

Notes/Hints:

• Keep leftovers covered in the fridge for up to 3 days. Reheat gently on the stove and add a splash of water if it's thick.
• You can use beef, pork, or turkey meat instead of the chicken. Even a mix of meats is delicious. 
• You can always add more or less of the vegetables. 
• Omit the vegetables you don't like, and add those you do. 
• Carrots make a nice addition.

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