Chicken Curry

My first recipe video! Yay! 

It is by no means perfect but if I get all perfectionist I'll never finish videos.

I came up with my curry recipe on my own. Nothing special about it other than I know what vegetables I like...and available. I use mild curry because I don't like things too spicy but don't be afraid to get medium or hot, it won't make a difference on your calories/points.

You can find curry mix anywhere in Korea. If you're not in Korea, you can find it in most ethnic food sections at any large grocery store. I make a batch, eat a portion, then store the rest to take to work for dinners the rest of the week. It reheats well and goes great on tortillas. Om nom nom nom.

Chicken Curry 

Prep time: about 15 minutes
Cook time: about 10 minutes
Serves: 4 

Points Plus Points: 3 (4 with pumpkin) 

1 medium white onion1 large carrot3 stalks of celery250 grams chicken breasts1 package Vermont Curry powderoptional~ 2 cups pumpkin or squash 

1. Roughly chop vegetables. 
2. Cut chicken into bite sized pieces. 
3. Heat pan, spray with oil. 
4. Cook chicken until no longer pink. 
5. Add vegetables, hard first. Cook until onions are translucent. 
• Optional: Add pumpkin, cook 1-2 minutes. 
6. Push contents to the side, add 1 cup of water, bring to a boil. Pour curry powder in and stir to dissolve  Slowly stir ingredients together. Curry will thicken quickly. Remove from heat, serve.