This recipe will easily feed 6 people

large heavy stock pot or dutch oven

1 KG boneless skinless chicken breasts cut into approx. 11/2 inch pieces

1 TBLSP. Butter

2 TBLSP. cooking oil (I use grapeseed for most things these days)

3 cloves garlic minced

1 onion sliced in half and then sliced thinly

1 carrot cut into 1 inch pieces

1 sweet potato cut into 1 inch pieces

1 cup turnip julienned

1 medium potato diced

1 cup cilantro

1 tsp. chopped Jalapeno (add or subtract according to your likes)

1 TBLSP curry

1 TBLSP Chili powder

1 tsp. cumin

1 28 oz. can chopped tomatoes (I like the costco Kirkland brand)

2 cups chicken stock

**2 cups kale (optional) chop it and add in the last 10 minutes of cooking.

To PREPARE

Heat butter and oil together in saucepan on medium high.  If it is too hot the butter will burn.  It needs to be hot enough that the chicken sizzles when added.  As soon as you add chicken to the pan, sprinkle with 1 tsp. salt and 1 tsp. black pepper

Brown chicken until golden

Add onions and cook until they soften

add garlic and continue to stir and cook

You may need to reduce heat if it appears to be too hot.

add vegetables and continue to cook for five minutes

add spices and jalapeno and stir continuing to cook

add tomatoes and stir until heated

add chicken stock and stir until heated

cook on medium heat (the mixture should be gently bubbling) for 30 minutes

Add Kale if desired and cook for another 10 minutes

top each serving with 1 TBLSP. Greek Yogurt

serve with fresh bread.

I hope you like it