Chicken Vegetable Curry

I loved this recipe. I crave curry, and have never figured out all the spices and ingredients to make it. A few weeks ago we went to dinner at my friend Ashley's house and she made a curry with just a simmer sauce. I was at Wild Oats and saw this one, and thought I'd give it a try. It was really tasty. It wasn't tooy spicy or hot either, so my kids could eat it. Surprisingly, they liked it pretty well. Although Elise or Jared don't eat the bell peppers, they can pick them out. The sauce has a hint of coconut, which I love.

Here are the ingredients:

2 Boneless skinless chicken breasts, cut into bite sized chunks and sauteed.

1.5 jars of Seeds of Change Simmer Sauce that I buy from Wild Oats (Good Earth will order it in if you request it--I just went to Wild Oats and stocked up).

You can use all kinds of different vegetables: carrots, summer squash, celery, etc. I used what we had on hand: broccoli, sweet peppers (these are just the mini peppers that taste like bell peppers from Costco--they are not hot), onion (only about 1/3 of the onion), sugar snap peas. I ended up doubling the broccoli and peas from what is pictured, because they shrink so much.

I cooked the chicken first, added sauce, then added all the veggies totally raw.

I normally like my broccoli just bright green, still slightly crisp--but I added some water to the sauce to help the veggies steam and needed to let it thicken up. So if you add any water to the sauce, don't add more than a couple tablespoons. It is thin enough without it. This sauce is excellent, and the ingredients are really good.

It was a very fast meal, probably only took 20 minutes. You can also omit the chicken and serve it over brown rice.

The recipe as listed makes four large servings. This was enough for my family of six, but my kids eat smaller portions. The picture above is of the recipe doubled. I like to have leftovers.

Each servings contains:
205 Calories
6 g fat
15 g protein
3.5 g fiber