Chicken Curry

Ingredients:

1lb of chicken breasts cut into chunks
1 tbsp mushroom seasoning (includes sea salt, garlic, and cayenne)
1 tbsp curry powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
2 carrots
1 large sweet potato
1 c brussels sprouts trimmed and quartered
2 bell peppers
5-6 shoshito peppers
3 c milk
1 tbsp better than bullion chicken consume
1 red onion
1/2 stick of butter
1/3 c flour

1 cup rice
2 cups water
1 tsp chicken bullion
1 tsp garlic powder
1 tsp dried chives
1/2 stick of butter
1 tsp crushed red pepper flakes

1. Prep all your veggies and your chicken.
2. coat the chicken in the garlic powder, onion powder, smoked paprika, salt and pepper and set aside
3. In a medium high skillet with two tbsp of avocado oil (or whatever oil you have) saute your veggies until soft, scoop out and place to the side
4. add some oil to the skillet and put in your chicken and saute that until browned
5. Remove the chicken, add in butter and flour and cook until a roux forms, slowly add in milk until the sauce thickens, add in the mushroom seasoning and the curry powder.
6. add the veggies and chicken back in and cook on low until everything is cooked all the way through and tender.

For the rice, add your butter and seasonings into the pot, once melted pour in your rice, coat it in the butter and seasonings and cook until toasted, add in your water, reduce heat to all the way to low, cover and let go for 15 minutes, once all water is absorbed, pull of the heat and let set 10 minutes.