Ingredients
¼ cups melted butter
2 cups snowpeas (or green beans chopped)
2 tsp grated ginger
1 ½ cup water
1 tsp ground thyme
1 ½ lbs chicken breast, skinless, boneless, pounded and diced (or any type you want: I have used the thighs before just requires skinning)
2 garlic cloves
½ teaspoon red hot sauce or chili pepper powder
2 tablespoons curry powder
2 sweet or regular potatoes scrubbed, and diced
Dash salt
1 small onion, diced
2 teaspoons ground cumin (optional)

Directions:

1. In a skillet, sauté 2 tablespoons of butter, onion, garlic & ginger for 3 minutes over medium heat.
2. Add thyme, curry powder and cumin and sauté another minute.
3. Pour in water and add hot sauce, potatoes and salt.
4. Cook for 15 minutes until potatoes are soft but not mushy.
5. Add the chickpeas (or snow peas) and cook 10 minutes.
6. In another skillet, add remaining butter and chicken and sauté on medium heat for 7 minutes until the chicken is white in the center.
7. Add to the vegetable curry mixture and bring to a simmer.

You are also allowed to add other spices if you wish before it’s completely cooked.