Wednesday, May 11, 2011

Curry, curry everywhere...

I decided tonight to make curry, but all the recipes I'd seen were pretty complicated. I managed to stumble across yet another one in that was surprisingly simple. I had to change a few things--the original recipe had tomato sauce, not tomato paste, as well as crushed tomatoes (which I had none of). Nevertheless, the household loves it. Hmm, I guess curry really isn't that hard to make after all...


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (8 ounce) can tomato paste
8 ounces water
3 tablespoons sugar


Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Mix the tomato paste with water and blend till smooth.

Pour coconut milk, tomatoes, tomato paste mix, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

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