"Can't Go Wrong" Curry

You can't go wrong with this delicious and 'good for you', chicken curry. (Feel free to substitute tofu if you want a vegetarian option, OR just leave the chicken out, you won't really miss it.)

Once again, there is a big ingredient list but it's well worth the effort. I usually make a double or triple batch so I can freeze meal sized portions, it tastes great even microwaved from the freezer.

Cook Time: Approx. 30-45 mins




Ingredients:
Spice Mix:
1 heaping Tbsp Mint sauce (make sure you buy one that is sodium free) or fresh mint chopped fine
2 1/2 tsp chopped garlic
2 1/2 tsp grated ginger
1 tsp paprika
1 1/2 tsp curry powder
1/2 tsp cinnamon
1/2 tsp cardamum
1/4 tsp dry mustard powder
1/4 tsp cumin

2 Chicken breasts cubed
2 cups zucchini diced
1 cup eggplant diced
1 cup par boiled* potato diced.
1 Lg onion diced small or grated.
1 can no salt added tomato puree (or diced tomatoes)

*par boiled means that you boil the potatoes until they are slightly tender.




In a large frying pan on high heat add chicken breast and onion, saute until the chicken starts to brown.



Mix together all the spices from the spice mix and add to the chicken and onions with 1/8th a cup warm water.



Add the tomato puree and continue to simmer on medium to low heat.



Add the potato, zucchini, and eggplant, and cook until all the vegetables are tender. Serve with bismati or brown rice (rice cook time varies - look at the packaging details to determine how soon you must start the rice for both to be ready together.)