1 tbsp oil

Heat in skillet over med-high heat.

4 chicken breasts
sliced into 1-inch strips

Add to skillet and cook for 5 minutes.
Set aside 1/3 for Monday's lunch.

1 onion, 1 celery stalk
1 green pepper, 1 carrot

Chop vegetables.
Add to skillet and sauté for 2 minutes.

1 tsp minced garlic
4 tsp curry powder
1 tsp coriander

Add to skillet and sauté for 1 minute.

1 14-oz can tomatoes, crushed
1/4 cup vegetable stock

Add to skillet and simmer for
10 minutes. Serve over rice.