Curry Chicken Chili

 I went through 2 different curry powders, and 3 different jars of curry sauce before I found a good one. 

If you're using spice, this is the way to go. 

If you want a jarred sauce, this is a good one.

Serves 2. Goes great with Garlic Raisin Salad

Meat:

• 3 frozen chicken tenderloins

Vegetables:

• 2 celery ribs
• 1 carrot (1/2 cup grated)
• 1/2 yellow onion

Condiments:

• 2 tbsp EVOO 
• 2 tbsp unsalted butter
• 1 can (28 ounces) Petite Diced Tomatoes 
• 1 cup heavy cream
• 1/4 cup dry white wine (like cooking wine, or vermouth)
• 1 tbsp "ginger people" ginger juice
• 2 tsp honey

Carb:

• 1.5 cups frozen brown rice

Spices:

• 2 tsp ground oregano (optional)
• 1 tbsp Paprika 
• 1 tablespoon McCormick Curry Powder
• 2 tsp garlic powder
• 1 tsp salt 
• 1 tsp ground black pepper 

Garnish:

• 1 bunch (3/4 cup) fresh minced cilantro 

Prep:

1. put the frozen tenderloins in a large deli container and cover with water to thaw. set aside.
2. rinse and trim the celery. dice it and microwave it in a microwave safe bowl for 3 minutes. set aside. 
3. peel and grate the carrot. transfer it to another bowl, and set aside. 
4. dice the onion. add it to it's own bowl. set aside. 
5. rinse and mince the cilantro. add it to a bowl and set aside. 
6. portion out the EVOO to a small deli container, and add the oregano to it. set aside.
7. portion out the butter and add it to a small deli container (or leave it on it's wax paper) and set aside. 
8. portion out the white wine into a small deli container, and set aside.
9. Portion out the ginger juice. Set aside.
10. Portion out the honey. Rest a small spatula atop it for easy scraping. Set aside.
11. Get out your frozen rice. 
12. Open the can of tomatoes. Set aside. 
13. Portion out the heavy cream. Set aside. 
14. Portion out remaining spices into their own bowl (small deli container). Set aside.
15. transfer all of the prepped ingredients (minus the chicken) next to the stove for easy grab.
16. drain the chicken and cut it into bite-sized pieces with a sharp knife. 
17. transfer it back to the deli container and set it near the other ingredients. 

Directions:

1. Heat chicken and EVOO over medium-high heat (6) for 5 minutes, stirring occasionally.
2. remove chicken with a spatula, and transfer it to a separate bowl. Set aside. 
3. Turn heat to medium-low.
4. To the same skillet, add butter, celery, carrots, and onions. 
5. Cook for 6 minutes, stirring occasionally .
6. deglaze the pan with white wine. stir. Cook for 1 minute. 
7. add tomatoes , frozen rice and ginger juice. Stir. 
8. Cover and allow to simmer for 5 minutes. 
9. Stir, and cook until all of the rice is thawed. 
10. Add chicken back in, as well as cream, honey and spices.  Stir.
11. Bring back up to a low boil. 
12. Add cilantro. 
13. turn off heat. stir. serve. 

Keywords: fenugreek