Chicken Curry

This is a loose 'recipe' that varies every time I make it, depending on what kind of curry I have available and what veggies I have on hand.

Diced chicken (I usually use one large-ish breast)

One large onion

Olive Oil

Garlic Powder (to taste)

Chicken Broth (1 box)

One can coconut milk (optional)

Possibly water and chicken boullion

Several carrots (3 or 4, depending on size and how many people I'm feeding)

A couple potatoes (same as carrots... depends)

Whatever other veggies I want/have... zucchini, fresh green beans, sugar snap peas, snow peas, butternut squash, sweet potatoes, etc)

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Rice (I use 3 cups uncooked to feed whole family)



Add olive oil to skillet over medium heat.  Dice onions and add to olive oil.  Cook for 2 or 3 minutes.  Add diced chicken to onions and cook through, stirring frequently. If you have raw veggies like beans or zucchini, add them a few minutes before chicken is done.   Do not cover. 

In a separate pot, add chicken broth (and some water/boullion, depending on how many potatoes/carrots you need to cook (need to be covered by the liquid).  Bring to a boil and add potatoes, carrots, squash or sweet potatoes.  Add curry mix to this concoction as well and bring back to a boil.  Reduce heat to medium and cover for 15 or 20 mins, or until veggies are soft.  Throw in chicken/onion toward the end and add coconut milk.  Simmer for a few mins until done. 

Serve over rice.

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White Rice directions:

1 c. dry rice
2 c. water
1/2 t. salt

Water:Rice is a 2:1 ratio...

If you do a cup of rice, you will use 2 cups of water.  If you do 2 cups of rice, you will do 4 cups of water. 

Add water, rice and salt to pot.  Stir.  Bring to boil and immediately cover and turn heat down to low. Keep covered and let simmer for 20 minutes for white rice