Chicken and Vegetable Curry

³ Description

Delicious simple dinner that can feed you for days

² Ingredients

•  1 wedge or slice (1/8 of one 2" dia lime) Lime
•  1/4 cup Raisins
•  1 tbsp Curry Powder
•  1 tsp Olive Oil
•  1 cup (8 fl oz) Chicken Stock
•  1/2 cup chopped Broccoli
•  1/4 cup, chopped Carrots
•  1 medium (2-1/2" dia) Onions
•  1 medium Zucchini
•  1/2 cup, cubes Sweet Potato
•  1 serving (serving = 1 medium pepper) Publix Red Bell Pepper
•  5 tsp Minced Garlic
•  3 serving (serving = 1/3 cup) Thai Kitchen Lite Coconut Milk
•  6 oz, boneless, cooked, skinless Skinless Chicken Breast

q Directions

Start by seasoning the chicken on both sides with salt, pepper, garlic powder and curry powder. In a large pot with olive oil, sear chicken well on both sides, and then remove chicken and set aside.
Chop all vegetables then add garlic, onions and carrots into the same pot and cook down the veggies (add a little more olive oil if needed to remove some of the crust from the bottom.) Add in the chopped broccoli, bell pepper, sweet potato and zucchini and season with a little more of the same seasonings used on the chicken. Make sure all the vegetables are evenly coated with seasoning before adding chicken back in followed by, raisins, lime zest, chicken broth and can of coconut milk. Add as much water as needed (if any) to make sure everything is just barley covered by water.
Cook on a low simmer for an hour, making sure to stir up every now and then. Chicken should easily shred apart, so if it doesn't then cook longer. When chicken is nice and tender, shred and add back into pot. Stir and serve over brown rice with green onion and cilantro on top!
Enjoy!

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