Curry Chicken


  • 2 whole medium chicken breasts (skinned and boned)
  • 1 Tbsp. curry powder
  • 1/4 tsp. thyme leaves
  • 1/8 tsp. pepper
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  • 1 Tbsp. salad oil
  • 1 carrot (thinly sliced)
  • 1 onion (sliced)
  • 1 cube chicken bouillon
  • 1 green pepper (cut in chunks)


Cut chicken in bite size chunks. Toss chicken with curry powder, thyme and pepper. In skillet (med. heat) add salad oil; cook chicken until lightly browned, stirring frequently for 5 minutes. Add carrot, onion, bouillon and a tsp. of water. Cook over high heat to boiling. Reduce heat to low, cover and simmer 15 minutes. Add green pepper and cook 10 minutes more. Serves 4

By Robin


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