Easy Chicken Curry
From The 24-Hour Soup Kitchen
By Stephen Henderson
2 tablespoons olive oil
1 can unsweetened coconut milk (13.5 ounces)
1 large onion, peeled and sliced
1 ½ pounds boneless chicken, cut into 3/4- to 1-inch pieces
6 or 8 cloves of garlic, minced
1 red bell pepper, chopped into 1/2 pieces
2 inch knob of fresh garlic, minced
1 cup chopped tomato (fresh or canned is fine)
Salt and pepper (to taste)
1 teaspoon curry powder
2 cinnamon sticks
1 teaspoon cumin
1/2 teaspoon turmeric
Chopped cilantro (optional)
- Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally for about 5 minutes, until onions are very soft and starting to turn golden. Add garlic, ginger, red peppers.
- When above ingredients are all melded (another 3 to 5 minutes), add curry powder, cumin, turmeric, cinnamon sticks, and tomato. Cook, stirring, for another few minutes.
- Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes.
- Add salt and peppers. Taste. Adjust seasonings as necessary. Serve over rice, garnished with cilantro. You can also top with coconut flakes and raisins, if they are handy.