Chicken & Vegetable Curry

(credit to Aaronhead and his Indian roommate)

So the beauty of this recipe is that it's very versatile as far as ingredients and spice amounts go.  I've just listed potential ingredients--you can put in whatever you'd like (once we used red cabbage and even that taste great!).

INGREDIENTS:
boneless, skinless chicken breasts, cut into pieces
oil
yellow onion, chopped
broccoli and/or cauliflower
carrots
lettuce and/or cabbage, chopped
green pepper, chopped

SPICES:
seasoned salt
yellow curry
ground cinnamon
ground red pepper
meat seasoning (we use Montreal Chicken Seasoning)
salt
paprika

DIRECTIONS:
1. Put oil (depends on how much you're making) in large pot.  Throw in broccoli/cauliflower, carrots and onion.  Cook for 5-10 minutes.

2. Add chicken.  Coat mixture (I coat lightly) with seasoned salt.  Add curry to taste--we use a lot: 3-4 tsp. or more.

3. Coat mixture with ground cinnamon.  Add some red pepper seasoning (this is where the heat comes in, so adjust accordingly).

4. Add lettuce.  Sprinkle with meat seasoning.  Season with salt (you'll need more than you think--taste test).

5. Add green pepper.  Cook until water is boiled out (this depends on your lettuce/cabbage--sometimes there's no water) or until pepper chunks are tender.  Sprinkle paprika on top, mix, and serve over rice.