Red-Green-Purple-White-Orange-And-Yellow Chicken-Pepper Curry

1/2 sm  head of purple cabbage

1/2 ea  red, orange and yellow pepper

3           green onions with tops

1/2 lg   sweet onion

3           dark green celery stalks

1 lg      clove of elephant garlic

2 med  potatoes

2/3 of a 15oz jar curry cooking sauce

1/2 t     sugar or a drizzle of maple syrup

1/2 c    water

2-3 c    cooked cubed chicken

1/4 c    fresh basil, cilantro or parsley

~ 3/4 c half-and-half - or - coconut milk

~ other options, 1/2 c of:  almonds, raisins, chopped prunes /
   dried apricots, peanut / almond butter, some fresh or
   candied ginger, lemon zest

Rough chop, slice or cube all vegetables - depending on the texture you want.

Quickly stir-fry in a little butter until vegetables sizzle, smell wonderful and start to become translucent.  I don't like mushy potatoes so I'll put those and green onions tops in along with the curry sauce and water.

Do that now and simmer, covered, stirring occasionally, 20 minutes.  Add chicken, milk and snipped fresh herbs.  Bring back to a simmer then cover, shut off the burner.

Let the residual heat do its thing for another 20 minutes.  Serve over rice, or just as is. . .Lin