Yellow curry

6  ounces		chicken breast sliced thin
2  tablespoons		Montreal Chicken seasoning
2		large carrots sliced very thinlies
1		med potato sliced thinly
1/2  lb.		fresh broccoli cut into bite size pieces
1/2  cup		sweet bell peppers
1/2  cup		onion thinly sliced
4		button mushrooms sliced or quartered
4  tablespoons		flour
4  tablespoons		canola oil divided
4  tablespoons		curry powder
1  tablespoon		Garam Masala
2  cans		coconut silk
2  tablespoons		chicken broth base

Tip: For nutritional information on all the ingredients in Yellow curry just click on each ingredient name. Then adjust the serving size for any Yellow curry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Pre-cook the carrots in microwave with tiny splash of water for two minutes. Add the sliced potatoes to steaming carrots and microwave for anotheor two minutes.
Sprinkle chicken slices liberally with Montreal Chicken seasoning.
Lightly brown the chicken slices in small amount (about 1 tsp) of canola oil. Set aside.
In a large skillet, heat 2 tsp canola oil and stir fry the vegetables. Set aside but keep warm.

In large saucepan, mix together the remaining canola oil, the flour and the curry/garam masala. Heat over med-high heat, stirring constantly until it forms a thick paste. Remove from heat. and allow to rest a few minutes.

Still on cool surface, stir in the coconut milk/silk until smooth. Place over medium heat and continue stirring until the sauce thickens. Very much like a roux or gravy. Add a tiny bit of sugar to cut the sharpness if desired.

Pour the sauce over the vegetables and allow to heat through.

Serve over steamed rice.