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: Click on the ingredient links to learn the nutritional information for all the Yellow curry ingredients. The serving size for any ingredient in Yellow curry may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.