Curry Chicken Stew

Ingredients:

• chicken breast, sliced (or cubed)
• garlic
• white onions (chopped)
• green onions (cut lengthwise)
• carrots
• canned corn

Sauce:

• yellow curry powder
• water
• organic soy milk
• Turkish bay leaf
• Kosher salt
• pepper
• ground ginger
• soy sauce
• brown sugar
• Siracha hot sauce
• Sweet cooking wine

Heat oil in a nonstick pan - add garlic. In my case, I ran out (I generally freak my lid on this) so I used a tiny bit of minced white onion to ease my mind. Add chicken and season with salt and pepper and a dash of curry (it's probably not necessary). Once cooked, set aside and heat oil in the pan again. Toss white onions and sautee; add carrots and drizzle in sweet cooking wine. Once mostly done, add corn, about 1-2 tablespoons of soy milk, brown sugar, bay leaf, ground ginger in the middle. Stir the sauce to melt evenly; add water, Siracha sauce, and curry powder. Add salt and pepper to taste and let the sauce thicken on its own. Turn off heat, toss in green onions, cover, and let the remaining heat finish cooking the dish for another 1 minute. 

Serve over a bed of steamed, jasmine rice and enjoy! Thomas hates cooked chili peppers so for spice, I used Siracha instead. YUM!!!! Here's the link that I used as a general reference.