In a large bowl mix together the first 5 ingredients then set aside
Add oil to pan and sauté chicken breast till done (8 minutes)Add the onion sauté translucent 2 minutes.
In a large pot bring water to a boil add vegetable blend cook for 4 minutes drain and mix with the sauce and chicken breast put in to Dutch oven and bake 350f for 25-30 minutes till bubbly
Alternately the chicken sauce and frozen vegetables can be mixed together and baked 45 minutes to 1 hour
Comments on Curry Chicken and Vegetables Recipe:
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This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Poultry, Cheese, Sulfites, Fructose Malabsorption, Onion allergies.