This curry chicken recipe can be used with sweet potatoes or any other nice veggie that you feel like using. Preperation Time: **10 min **Total Time: **40 min **Makes: ** 6 servings. **You need:

  • 8 boneless, skinless chicken thighs
  • 1 clove garlic
  • 2 sweet potatoes
  • 2 cups chopped cauliflower
  • 1 can Diced Tomatoes
  • 1 can cream of celery soup
  • 1 Tbsp. curry power (can be mild, medium or hot)
  • 1 1/2 cups Rice
  • 1 cup Green Peas
  • 1/2 cup raisins
  • 1/2 cup cashews

Preperation

  1. Cut chicken thighs into large pieces and cook with 1 clove of minced garlic in 1 Tbsp. oil in a large frying pan until browned on both sides and cooked through.
  2. Add in 2 peeled, diced sweet potatoes, 2 cups chopped cauliflower, 1 can Diced Tomatoes, 1 can cream of celery soup and 1 curry powder.
  3. Bring to a boil, reduce heat, cover and simmer 10 min.
  4. Remove from heat and add in 1 1/2 cups Minute Rice and 1 cup green peas.
  5. Cover and let stand 5 min.
  6. Top with a handful each cashews and raisins.