Ingredients

	1 Tbsp vegetable oil or butter
	1/2 medium onion - coarse chopped
	2 carrots - coarse chopped
	1 cup chicken tenders cut into 1" cubes
	2 cloves garlic - minced
	1 cup cabbage - coarse chopped
	1/2 tsp curry powder
	1 can 'Rotel' tomatoes
	1.5 qt water
	1-2 Tbsp chicken bouillon paste (to taste)
	1/2 Tbsp fresh basil - fine chopped
	1 Tsp fresh cilantro - fine chopped
	Salt and pepper (to taste)

In a 3 quart pot, place oil, onion, garlic, cabbage, and half of the celery and carrots.  Cook over medium heat, stirring constantly, until the onions turn clear and appear to "sweat".  Add the chicken, and the curry, and continue to stir until well mixed.  Add the Rotel tomatoes and water.  Add remaining vegetables.   Heat until just boiling.  Add the chicken bouillon, stir until dissolved.   Reduce heat and simmer until chicken is cooked, (about 10 minutes), add basil and cilantro, and serve.

• Classic Caesar Salad