Our curries ordinarily have chicken and onions, but the rest is prone to change. We really enjoyed this one--and luckily we have leftovers!
Chicken Tomato Curry
(adapted from Favorite Family Recipes)
2 tablespoons vegetable oil
3 tablespoons curry
1 teaspoon paprika
dash red pepper flakes, optional
3-4 chicken breasts, cut into chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 red onion, coarsely chopped
2 cloves garlic, minced
4 small potatoes, peeled and cut into chunks
1 (14 ounce) can coconut milk (I used what I could find, which involved dissolving coconut paste in water)
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
basmati rice, cooked
cilantro (Sadly, no cilantro here)
1) Heat oil, curry powder, paprika, and red pepper flakes, if using, in a large skillet over medium-low heat for 2 minutes or until fragrant. Stir in onions and garlic and cook for 10 minutes or until onions are tender.
2) Season chicken with salt and pepper. Add chicken to skillet and toss lightly to coat with curry oil mixture. Cook on medium heat for 7 to 10 minutes or until chicken is cooked through.
3) Add potatoes, coconut milk, diced tomatoes, tomato sauce, and sugar into pan and stir to combine.
4) Cover and simmer for 30-40 minutes or until potatoes are soft and sauce has thickened. (Sauce will continue to thicken as it cools.) Stir in additional salt to taste.
5) Serve over basmati rice and garnish with chopped cilantro. Enjoy!