Great with naan bread and rice.
Source: family recipe
Ingredients
- About 1.5 lb skinless and boneless chicken, cut up in 1-2 inch pieces (thighs or breast)
- One medium to large onion, halved and sliced into wedges (or smaller if you prefer)
- A vegetable of your choice (one bell pepper, some green beans, canned mushrooms, or whatever you have handy) but if you don't have any veggies, it's ok!
- 1 lightly rounded TBSP curry powder (the McCormick I gave you is my favorite!)
- 1 small carton or can (about 11 to 12 oz) coconut milk (SHAKE WELL!)
- 1 rounded TBSP of tomato paste (the tube of tomato paste will last several weeks in the refrigerator!)
- 1/4 to 1/2 tsp of sugar (optional)
- Salt, pepper, garlic powder to taste
- Cooking oil for the pan
Steps
- In large pot heat about 2 TBSP oil in medium to medium high heat.
- Add chicken pieces and sauté for about 2-3 min, stirring to lightly brown.
- Add onion and continue sautéing a minute or two.
- Stir in salt, pepper, garlic powder, curry powder, sugar and tomato paste.
- Stir in vegetable and continue cooking another minute or two.
- Stir in entire carton of coconut milk and bring to a simmer.
- Lower heat, cover and simmer about 15-20 minutes.
- Check and correct for seasoning.
- When done, serve with rice and/or naan bread.