Chicken Curry

I made Chicken Curry because my daughter loves it. I usually serve it with rice but today my daughter made express bread in the bread machine.

• 2 Chicken breast fillets, no skin, diced into 1-2 " blocks,
• 2 cups Chicken broth
• 1 - 2 Tbs. Ginger minced,
• 1 heaping Tbs. garlic minced,
• 1 jalapeno pepper diced,
• Salt & pepper to taste,
• 1 tsp. Italian spice,
• 3 Tbs. turmeric,
• 3 tbs. curry powder,
• 1 tsp. cayenne pepper,
• 1 medium onion, diced,
• 3 carrots, diced,
• 1 large potato, diced,
• 2 stalks celery (should be the same amount as onions), diced

Salt and pepper chicken, then sauté in a large pan. Put aside in a large pot. Sauté onions and celery, season with salt and pepper, until translucent. Put into pot with chicken. Sauté carrots, season with salt and pepper, and put into pot. Sauté potato, season with salt and pepper, and move the pan off the heat.

Put pot on medium heat; add 2 cups chicken broth and 2 cups water to cover everything in the pot [If it doesn’t cover the contents, add more water]. Simmer until carrots are fork-tender. Then add potatoes. Add curry powder, turmeric, cayenne pepper, Italian spice, jalapeno pepper, garlic, ginger, and simmer until potatoes are soft. If the water level drops below the amount needed to cover ingredients during cooking, ad more water to cover.

Once the potatoes are done, it should have a thick, stew consistency. If not, add thickener. Usually I use 2 pads of butter mixed together with about a tbs. of flour [mix separately in a bowl with a fork until it has a crumbly consistency (about the size of a mustard seed)].

Serve with rice, bread, or noodles.