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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I haven't tried it yet, so I'm still working out the kinks. Ingredients:
1 lb chicken breast, boneless |
1 cup chicken broth |
3/4 cup fat free evaporated milk |
1/2 tsp curry powder |
2 cloves garlic, minced |
1 cup mushrooms, diced |
1/4 large onion, diced |
2 carrots, sliced |
1 tbsp water |
1 tsp cornstarch |
Directions:
1. Cook chicken at 350 degrees for 30 minutes, or until cooked all the way through. When the chicken is cool enough to handle cut into bite size pieces.
2. In a soup pot mix chicken, broth, milk, curry, garlic, mushrooms, onion and carrots. Heat on a medium flame until it starts to boil.
3. Mix the corn starch and water. Add mixture slowly while stirring. Add until the sauce thickens.
4. Serve over rice.
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