== Veggie Mix ==
1 oz Green Onions
1 oz Green Bell Pepper
3/8 tsp Ginger, ground
3/8 tsp Minced Garlic
2 tbsp Cilantro Flakes (or Parsley)
3/4 tbsp Butter

== Season Mix ==
5/8 tsp Turmeric
3/8 tsp Cumin
1/4 tsp Ground Coriander Seed

== Meat Mix ==
1/2 tbsp Tomato Paste
8 oz Chicken Breast

== Sauce Mix ==
1/4 cup Heavy Whipping Cream
1/4 tsp Salt

1 oz Green Onions 1 oz Green Bell Pepper 2 tbsp Cilantro Flakes (or Parsley) 8 oz Chicken Breast

1. In your food processor, add the onion, green pepper, ginger, garlic, and Parsley Flakes.
Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.

2. Scrape the mixture out of the food processor and into a large saucepan over low heat, add the butter and gently saute for 10 minutes.

3. Add the turmeric, cumin, and ground coriander and continue to gently saute for another 5 minutes.

4. Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.

5. Increase the heat to medium and cook the chicken in the spices for 10 minutes.

6. Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.