Chicken Curry

Here is a delicious chicken curry dish that we have been enjoying for some time now. If your not sure about liking curry dishes this is a good one to start off with, you may just change your mind about curry. Its a one pot dish and real simple to make.

2-3 lb of boneless chicken breast or thighs cut into 1/2 inch chunks (boneless thighs won't dry out as quick)

1/2-1 t salt and pepper

2 T oil

2 T curry powder

1 medium onion sliced thin

2 garlic cloves crushed

1 (15oz) can of coconut milk

1 (15 oz) can diced tomatoes (drain most of the liquid out)

1 (8oz) can tomato sauce

2 T sugar or less

Cornstarch to thicken if necessary.

Sprinkle cut chicken with salt and pepper, toss to coat.

Heat oil in a large skillet/pot with curry powder for a minute or so on medium heat(don't let it burn), then add onions and cook till translucent. Add garlic until fragrant, then toss in chicken pieces. Cook chicken until outer edges or white(does not need to be cooked through. Add rest of ingredients and simmer on medium low heat for 30-40 minutes with cover off. 

If you want a kick add a pinch of hot pepper flakes.

If you prefer thicker sauce use about 2 t cornstarch mixed in a very small amount of water, pour into curry sauce and stir until desired thickness.