20 minute Chicken (breast only) Curry 4 courses

Ingredients:

2 cups white or brown basmati rice
4 cups water
1 tsp salt

3 boneless skinless chicken breasts, diced
1 onion, diced
3 cloves of garlic, minced
1 tomato, diced
2 potatoes, peeled and diced
2 tbsp curry powder
1 tsp ginger
1 tsp garlic powder
1 tsp cumin
1 tsp salt
2 tsp pepper
1 tsp cayenne pepper (optional)
2 cups chicken broth (or 2 stock cubes and 2 cups water)

1 head of broccoli
1/2 cup baby carrots
1/2 cup water

Sauce:
1 clove garlic, minced
1 tbsp butter (or2 tbsp margarine)
1 tsp salt
1 tsp pepper

1 ripe plantain, sliced
cooking oil

Instructions:

**This recipe requires four burners 3 large non-stick pans and one medium sized saucepan**

In the medium saucepan combine rice, water and salt over high heat. Bring to a boil

In a large non-stick pan brown chicken over medium-high heat

In a large non-stick pan arrange carrots and cover with water 

Arrange broccoli on top over the carrots and turn burner to high heat

Stir chicken and check on rice, when boiling reduce heat to a simmer

Add onion, garlic and tomato to the chicken, cook until vegetables begin to soften

Add all the spices to the pan and allow to cook for another minute

Add chicken broth or cubes and water, increase heat to high and cook until thickened

Heat the last large non-stick pan with one inch of cooking oil over medium-high heat

Check broccoli. When all of the water has evaporated add sauce ingredients and cover to allow butter to melt

Arrange the plantain in a single layer in the oil and fry until brown on both sides, drain on paper towel

When the rice has absorbed all the water turn off the heat

Let the rice sit covered for at least five minutes before fluffing with a fork

Toss broccoli in the sauce before serving

An example of family-style plating is below