Maurice-Vegetables & Curry w/Naan bread

A mild curry sauce over veggies of your choice

1 large onion

2 tsp chopped garlic (I use jar garlic)

1 chicken breast

1 bunch green onions

1 bunch cilantro

1/4 cup milk

1/4 cup water

2 tsp chicken broth granules

2 heads of broccoli

Curry spice mixture

Dice the onion and put into a frying pan or wok on a medium heat. Add the garlic and sprinkle 1 tbsp oil on it. Stir occasionally. Turn down to low after a few minutes.

Mix the spices. I used

1 tsp ginger

1 tsp cardamom

1/4 tsp nutmeg

1/4 tsp chili powder

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp black pepper

1/4 tsp cumin

Chop one chicken breast into 1/2" cubes.

When the onions are mostly browned, (5-10 minutes), add the chicken. Stir it occasionally.

Chop the bulb of the green onions (the white part) into small pieces. Chop the green stalks into 2" sections. Add them to the pan.

Add 1/4 cup water, and stir in the spice mixture. Cover and let it cook down for 5-10 minutes.

Add 1/4 cup milk and the chicken broth granules.

Chop off the cilantro stalks and discard them. Coarsely chop the remaining cilantro. Add half to three-quarters to the pan.

Steam the broccoli to your desired softness. Arrange the broccoli on a dish, spoon the mixture over it and serve.

Options...

Naan bread - you can buy a Naan bread mixture at Fred's. It's a bag of flour and a sachet of yeast. Follow the directions for some good yummy Naan bread. It requires letting the dough rise for 30 minutes, so I'd start the Naan bread before you start making the curry.

Naan bread - store bought pre-made (not as good as the home-baked).

Broccoli, or asparagus, or cauliflower, or any other vegetable you like.

Add more pepper or chili to the sauce

Add pineapple to the sauce, and cut down the cardamom to compensate for the extra sweetness

Add red peppers to the sauce

Serves 2