4 boneless/skinless chicken thighs or 2 breasts (or a combination of the two) – cut into bite size pieces
2 carrots – sliced
2 celery ribs – sliced
½ onion – chopped
4 baby bella mushrooms – sliced
2 cloves garlic – minced
1 red bell pepper – julienned
1 tsp fresh thyme leaves
1 tsp fresh chopped sage
¾ tsp curry powder
1 large container chicken broth
Put all ingredients into a heavy pot, pour chicken broth over until all ingredients are covered and cook on med heat for about an hour (until all veggies and chicken are tender and liquid has reduced by about half).
Mix 1 Tbs corn starch with a little bit of cold chicken broth (or water) to dissolve the corn starch. Gradually stir into the chicken/veggie to thicken. For a bit creamier chicken (and if the corn starch thickens it too much) add a cup of fat free half and half.
Serve over rice.