Chicken Vegetable Curry

1# chicken breast meat

1 med. onion

1c good white wine

1c diced celery

1 med. carrot

½ sweet red pepper

1 lg. sweet potato

1 lg. Yukon Gold potato

14oz.± curry sauce

In a little butter or olive oil, saute' the cubed chicken with a little chopped carrot and 1/3 of the onion, finely chopped, until onion is translucent and chicken begins to turn white. Add wine, cover and simmer 10 minutes.

Stir in the remaining chopped-sliced vegetables. Add more wine if needed. Simmer another 30-45 minutes. Stir in the curry sauce and once again bring mixture back to a simmer. Cook this way, with just a tiny bubbling simmer, for another half hour and serve. . .Lin