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Preparation:
- In a large frying pan or sauce pot place cubed chicken breasts in water to cover. Bring water to boil and let chicken poach in bubbling water about 12 to 15 minutes until cooked through. Remove, drain and reserve.
- While chicken is poaching, over medium high heat, add olive oil to a large Dutch oven (or large covered saucepot). Saute onion and garlic stirring constantly until onion is translucent, (about 5 minutes). Add carrots, curry powder and cinnamon and continue sauteing about 5 minutes longer. Carrots will still be undercooked.
- Lower heat. Add diced tomatoes, water chestnuts, cauliflower, peppers, and poached chicken pieces to the onion mixture and stir.
- Cover and simmer for 20 to 25 minutes or until vegetables are done. Gently stir mixture as it starts to release liquids and make a sauce. You should not need to add water.
- When dish is thoroughly heated through and vegetables are tender, add coconut, slivered almonds and optional raisins. Stir to blend and serve with rice.

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Tell Me More:
We tend to think of curried dishes as being very hot. This is just not true. Some curries are hot, some are creamy (because of yogurt) and some are aromatic or even slightly sweet, as this curry is. In many ways you can look at this dish as a vegetable casserole with low-fat chicken breasts added. The curry powder adds a subtle flavor and aroma that most people will have a difficulty identifying. The same thing can be said of dishes that use saffron. Most Americans would not be able to tell you that the spice responsible for the flavor of the dish is saffron (or even what saffron is) but they would be able to appreciate the delicate flavor and aroma that the dish offers them.

VARIATIONS: This dish can also be made with shrimp or turkey or even lean beef. Just prepare the item appropriately and add it to the vegetable melange. (If using beef, broil it - don’t boil it!) If you are not dealing with yeast problems you may also choose to add raisins or other dried fruits to this dish.

NOTE: This recipe, because it makes 10 one cup servings, with very little extra effort, allows you extra portions to freeze for a quick lunch or dinner later on.

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Nutrition WITHOUT Optional Almonds and Coconut Nutrition (per serving): 177 calories
Saturated fat 1 g Total Fat 3 g (15% of calories) Protein 23 g (52% of calories) Carbohydrates 15 g (33% of calories) Cholesterol 53 mg Sodium 76 mg

Nutrition WITH Optional Almonds and Coconut Nutrition (per serving): 214 calories
Saturated fat 2 g Total Fat 6 g (26% of calories) Protein 24 g (44% of calories) Carbohydrates 16 g (30% of calories) Cholesterol 53 mg Sodium 77 mg Basic Recipe: Serving size = 1 cup = 177 Calories = 3 Protein & 3 Vegetable Exchanges. With Optional items: = 3 Protein & 3 Vegetable & 1/2 Fat Exchange.

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