If you can chop and stir, you can make this delicious, healthy, and cheap Chicken & Vegetable Curry (Easily remove the chicken & broth for a  vegetarian twist on this easy meal!)

NOMERZ! for real

I’m not sure about you… But, I LOVE indian food. OH MAH GAW! I can’t get enough. What’s worse,,, the Indian restaurants around here STAAAANK! It’s so unfortunate. So I threw together this delicious concoction to keep my spicy Indian needs at bay…

Ingredients:

• 2 Medium sized potatoes. Chopped/cubed (I used russet)
• 1 1/2 Cups Frozen or canned Corn, Pea, Carrot mix (Preferably frozen, they don’t get as mushy)
• 1 Chicken Breast. Chopped/cubed
• 1 Cup Brown Rice
• 2/3 Cup Plain 0% Chobani (or any plain yogurt)
• 2/3 cup HOT water
• 1 tbsp. Olive Oil
• 4 tbsp. Curry Powder
• 1 Clove Garlic, Minced
• 2 tbsp. Ginger
• 1 Cube chicken Broth
• Ground Red Chili Pepper, to taste
• (OPTIONAL – I like mine spicy!) Thai Chili Paste, to taste

Directions:

1. Heat pan over medium heat with olive oil.
2. Once oil is warm, but before it pops – add Garlic, 1 tbsp. Red Chili Pepper, Potatoesand Chicken. Cook about 5 minutes, stirring to evenly cook chicken.
   

   Slice & Dice

3. (In Separate Sauce Pan) Add water and Chicken Broth, stir until cube has dissolved.
4. (Meanwhile making the brown rice)
5. Add to Chicken and Potatoes. Mix in Curry Powder, Red Chili Pepper to taste, Thai Chili Paste, to taste, Yogurt.
6. Reduce heat to medium-low, cover to simmer for roughly 15 minutes (until potatoes are soft)
7. Add Vegetable Mix and cook for 8 minutes.

TA-DA! Delicious, goodness, amazingness & all you had to do was chop & be patient for things to soften up! Also, this baby cleared my sinuses right up (Tons of Thai Chili Paste will do this. NOMERZ)

Did I mention it’s totally healthy, too?!