Serves: 6
Total Calories: 87

4 cups water
2 medium russet potatoes, peeled and cubed
1 medium onion, chopped
12 baby carrots, thinly sliced
2 boneless skinless chicken breast halves, cubed
1 4.4 ounce packet Vermont House Apples and Honey Curry, cubed

Bring water to a boil in a medium saucepan. Stir in potatoes, onion, and carrots. Cover and boil 5 minutes. Add chicken. Cover and boil an additional 5–7 minutes, or until chicken is done and vegetables are tender. Reduce heat and add curry cubes. Stir until curry is dissolved. If thinner curry is desired, add water by the tablespoon until desired consistency is reached. Makes 6–8 servings.

VARIATION: For stronger flavor and larger portions, use two packets of curry, increase water to 5 cups and add more potatoes and carrots.

* Vermont House Curry can be found in Oriental or Japanese stores. Golden House Curry may be substituted and is available in the Oriental Section of most major grocery stores.

Nutritional Facts:

Serves: 6
Total Calories: 87
Calories from Fat: 12

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