Maris' Curry

Chicken Breast, no skin, 6 ounces
Chicken Thigh, 1 thigh, bone and skin removed
Celery, raw, 1 cup, diced
Onions, raw, 2 cup, chopped
Olive Oil, 2 tbsp
Curry powder, 1 tbsp
Salt, 1 tsp
Pepper, black, 1 tsp
*Brown Rice, medium grain, 2 cup
Chicken Broth, 2 cup (8 fl oz)

Pour olive oil into the bottom of a cast iron skillet and saute the onions and celery until soft. Add diced chicken and season with curry, salt, and pepper. Add Chicken broth slowly, and cook on low heat to keep warm. Cook Brown Rice. When rice is finished, put 1/2 cup rice on a plate and place curry on top. Garnish with one or more of the following: bacon bits, hard-boiled egg, chopped, diced apple, diced banana, peanuts, chutney, coconut, and/or raisins. Note: This will add to the calories of the serving, so incorporate the garnishes into your calculation based upon what you use!

Serving Size: makes 4 servings