My curry chicken over rice

2 potato chopped

6 stalks of celery chopped

1/2 cup mini or chopped carrots

2 onions chopped

2 cups of chopped chicken thighs (fat removed)

In a non-stick pot saute onions til slightly cooked and add potato.  Add 1 cup water (may use chicken stock instead) and 4 cubes of Vermont Curry Sauce Mix by House , cover and bring to boil.  Then reduce heat and let it simmer.  When the potato and onion began to soften add chicken, carrots and celery and again bring to boil.  Lower heat to simmer and add black pepper.  Simmer to reduce liquid to desire consistency.  Salt to flavor and serve over rice

Cook  4 rice cups of rice in the rice cooker.   Serves 4-6 people

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s