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Thursday, March 28, 2013


One pot curry with rich sauce.

    1 1/2 lbs. boneless, skinless chicken breast, cubed
    2 cups carrots, coined
    2 cups celery, chopped
    2 cups onion, chopped
    1/2 tsp mustard powder, optional
    1 Tablespoon curry powder
    1 Tablespoon garlic powder
    1 teaspoon salt
    2 cups canned pumpkin (100% pumpkin, unsweetened)

    6 servings hot cooked rice

    Put the first four ingredients in a 3 quart saucepan. Sprinkle the spices over the ingredients.
    Add sufficient water to cover. Cook over medium heat for 20 minutes.

    Stir in the pumpkin (to thicken) and cook for another 10 minutes.

    Tastes great over rice!

Optional condiments:
Add raisins, and/or chopped green onions for extra flavor.

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