Cook 4 chicken thighs over medium heat. Remove to bowl.
Start the rice cooking. We use 1 c. rice to 2 c. water.
In the chicken pan, saute 1 c. chopped mushrooms, 3 tbsp dried onions (or 1/2 fresh), 1 c. zuchinni, cut into coins, in 1 tbsp butter.
Mix 2 tbsp curry powder, 1 tsp minced garlic, and 1 tsp dried basil into 1 can cream of mushroom soup with 1/2-3/4 can of milk. Mix well. When vegetables are stir fried, add 1 c. frozen peas and curry sauce, return chicken to pan to warm.
Serve over rice.
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