Curry Chicken over Rice with Bok Choy-Apple Slaw

Curry Chicken

2 Boneless Skinless Chicken Breasts (Curt into small pieces)

2 Carrots (diced)

1 Small Eggplant (diced)

1 Onion (chopped)

3 Cloves of Garlic (minced)

2 TB of Curry Powder

2 Cups of Water

2 TB of Flour

Splashes of Rice Wine Vinegar

Salt and Pepper

Heat up a little olive oil in a deep skillet.  Cook onion, garlic, carrots until slightly soft.  Add chicken, cook until not pink. Add eggplant and curry then sprinkle all with flour.  Stir until flours cooks. Deglaze with vinegar scraping bottom of pan.  Pour in water and stir to combine all.  Let cook on low for 20 minutes or until desired thickness.  Season with salt and pepper.  Serve over white rice.

Bok Choy-Apple Slaw

1 Bunch of Bok Choy

2 Granny Smith Apples

1 Carrot

1 Red Onion

2 TB Soy Sauce

2 TB Apple Cider Vinegar

1 TB of Asian Sesame Dressing

Sprinkle of Sesame Seeds

Salt and Pepper

Thinly slice boy choy, apples, carrot and onion.  Place in large bowl.  Add the rest of the ingredients and toss.  Refrigerate until ready to serve.

My food, My way!