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.