chicken and vegetable curry

4 chicken breast fillets, cubed
1 cup sweet potato in 1 cm cubes
1 med aubergine in 1 cm cubes
1 zuccini in1 cm cubes
1 med onion chopped
2/3 cloved garlic cushed
1 tblsp curry powder
1 tsp each tumeric, ground corriander seed and cumin
2/3 cups water

In a non-stick pan spray a little light olive oil spray and fry onions until tender but not brown. add the spices and garlic and cook for 1 minute. Remove from pan. Brown chicken in three batches. Return onions to chicken and add the water. Add all the vegetables and bring to boil, reduce heat, cover and simmer for 2 or more hours. Serve over boiled rice if you wish. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CASONEWIE.