Curry Pot

4 ServingsCalories: 361 per serving
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Phase 1-2-3

Ingredients

  • 49 oz chicken breast
  • 1 1/2 cups chicken broth
  • 2 cups cauliflower, small pieces
  • 1 cup cucumber, diced
  • 3 cups celery root, sliced 1/2″ thick
  • 2 cups green onions, sliced
  • 1 tbsp fresh ginger, ground
  • 2 tbsp fruit spread
  • 1/4 cup chipotle ranch dressing
  • 1 1/2 tbsp olive oil
  • 1 tbsp curry paste

Directions

  1. Coat chicken with curry paste and place in a shallow dish.
  2. Refrigerate for 10 minutes.
  3. Heat oil in skillet on medium-high heat.
  4. Add chicken.
  5. Add celery root, green onions and fresh ginger.
  6. Cook for 10 to 15 minutes (or until chicken is cooked).
  7. Stir in vegetables after 5 minutes.
  8. Add broth.
  9. Add blanched cauliflower and bring to a boil.
  10. Remove from heat.
  11. Add fruit spread and dressing while stirring constantly.
  12. Cover and let stand for 10 minutes.
  13. Just before serving, sprinkle with diced cucumber.
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