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
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