This is pretty much based off the More-With-Less Cookbook’s (affiliate link) recipe. I made it this week and it’s one of the best things I’ve ever tasted. Oh my goodness! And so easy to make. I love it! So here’s the recipe:

Ingredients:

• 2 T. oil
• 1-2 chopped onion(s)
• 1-2 clove(s) minced garlic
• 2 T. lemon juice or vinegar
• 2-4 tsp curry powder (makes mild to medium curry–use more for strong flavor)
• chicken–any form. I used 4 chicken thighs, removed the skins first.
• 1 c. tomato sauce
• 1 tsp salt
• 1-2 c. broth/water (I used 1.5 c. water and a chicken bullion cube)
• vegetables (brocolli, green peppers, squashes, whatever suits your fancy)
• cooked brown rice

To prepare:

1. Saute in skillet or kettle: 2 T. oil, chopped onion, minced garlic
2. Blend in small bowl: 2 T. lemon juice or vinegar, 2-4 tsp. curry powder (I used 4)
3. Stir blended mixture into sauteed onions/garlic and continue sauteeing for 1-2 minutes.
4. Add skinned chicken. Stir-fry to coat with spices.
5. Add tomato sauce, 1tsp. salt, 1-2 c. broth or water.
6. Bring to a boil, reduce heat, cover, and simmer for 1.25 hours.
7. Add cut vegetables–broccoli, green peppers, etc.
8. Cook for 15-25 minutes, until vegetables are done.
9. Cut chicken off bone if necessary. (depending if you started with boned or cut chicken)
10. Serve with brown rice.

This recipe can also be made with chunks of beef (simmer 2+ hours), ground beef (1.5 hours), hard-boiled sliced eggs (cook 45 min or just add with beef/chicken/etc). Or it can be made with lots and lots of veggies cooked for various lengths of time, depending on the vegetable. It’s really simple and really flexible. And sooo yummy.