My Creamy Curried Chicken Stew

Ingredients:
1 Tbsp. Butter
1/2 medium Yellow Onion
3 cloves Garlic: minced
1 box Chicken Broth
2 Chicken Breasts: cut into bite sized pieces
2 Tbsp. Curry Powder
1 head Cauliflower: cut into floret's
2 C. Carrots: chopped
1 C. Celery: chopped
1 can (12 oz.) Evaporated milk
2 Tbsp. Corn Starch dissolved in 1/2 C. ice cold water

Directions:
In a medium sauce pan over medium heat saute onion and garlic in butter until onion is softened and just starting to brown. Pour chicken broth into sauce pan and add chicken. Turn heat up to high and boil for 2-3 minutes then add veggies (add warm water if veggies are out of the liquid, just enough to cover) and return to a boil. Once back to a good boil reduce heat to medium/high and cook for 5-7 minutes until veggies are tender/crisp and chicken is no longer pink. Add evaporated milk and once again return to a good boil then stir in corn starch dissolved in ice cold water until thickened.

This can also be made in the slow cooker.

(This is a recipe I came up with on my own, and it is a work in progress...I'm still working on the spices, last time I made it I used a pita calming spice combo that I found in an Auryvedic cook book and my whole family loved the change....only problem I don't have the cookbook any more and I am almost out of the spice mix. When I get the recipe again I will make changes to this recipe...also cook times are approximate as I usually just "know" when it's time to add the next ingredient. This is a really yummy low fat/ low calorie soup....hope you give it a try, and try out your own "spice combo"!)