Curried Chicken

This recipe yields 2 - 4 servings. *

2 Tablespoons butter** (plant butter)

2 Tablespoons each minced onion, bell pepper (any color), (jalapeno pepper optional)

1 bay leaf

1 Cup coconut milk (may substitute cream, half and half, evaporated milk, vegan milk)

1 Cup Cooked chicken 

 (vegan meat substitute or use favorite veggies)

 Reserve 1/2 Cup broth

1 to 3 Tablespoon Curry Powder

1/2 teaspoon each salt, pepper, red pepper flakes, (paprika, turmeric optional)

In large sauce pan, melt butter and sauté the veggies. Add bay leaf and other seasonings to taste. Once onions are translucent, add coconut milk, broth and cooked chicken. Cook on simmer for 10 to 15 minutes until heated thoroughly. Tip: Don't want to scorch it. Keep a close watch after adding the milk.

Serve over rice. Delicious!

*Double the recipe to serve more people

** If using salted butter, omit the 1/2 teaspoon of salt.