Recipe for Easy Chicken Curry

What you need:

1/2 can (3/4 cup) lite coconut milk*
1 cup crushed tomatoes
1 cup veggie chop (onion, peppers, tomatoes, spinach, zucchini and yellow squash)
small onion, chopped
sweet potato, peeled and diced
2 squares of curry seasoning (or more)
1 cup cooked shredded chicken
1 Tbs fresh basil or 1 tsp dried basil
Garlic Mrs Dash, salt and pepper to taste

 What you do:

Saute the veggie chop, sweet potato, and additional onion in 2 tsp olive oil until veggies start to sweat and potato browns a little. Stir in tomatoes, chicken, coconut milk and seasonings - except basil. Cover and simmer gently for 30 minutes or so. I like to cook curry long and slow to get a deep flavor. This brand of curry seasoning is very mild and really good. They also make a spicy version. If the curry gets thicker than you like, just thin with water. Stir in basil just before serving. Makes about 4 one cup servings.

Serve with naan or on brown rice.


Nutrition info: (for Chicken Curry only, does not include rice or snap peas): 1 cup serving: 200 calories, 15 g protein, 19 g carbs, 7 g fat

*Pour the rest of the coconut milk into ice trays and freeze. Once frozen, pop them into a zip lock and keep in freezer for another recipe.