Chicken curry tonight

I initially planned a very bland meal of rice with canned chicken and some sort of sauce made from a can of Campbells chicken noodle soup. But brilliance struck, and I opted for some sort of Indian-style curry. I wanted to make a vegetarian dish, but we're low on basic vegetables (like California blend-- cauliflower, broccoli and carrots).

I started the white rice in the steamer. I added the water, some garlic salt (just a pinch), about a teaspoon of parsley and a tablespoon of butter.

Then in my Le Creuset skillet, I mixed a pinch (about 1/3 teaspoon) garlic, two tablespoons extra virgin olive oil, about 1/2 teaspoon red Indian chili powder, 3/4 teaspoon four color peppercorn, about 3/4 teaspoon cumin, and maybe 2 teaspoons curry powder. Oh, and a half teaspoon ginger.

I heated this thoroughly and then added about one cup hot water and boiled it. Next I added the canned chicken and chopped it into fairly small pieces. I mixed and boiled it down.

I swirled in about 1 teaspoon half and half and about three tablespoons soy milk. To finish it off I added a can of petit pois.

I served this over the rice.

Very nice.