Easy Chicken Curry


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)

  1. 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.  
  2. 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.
  3. 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.
  4. 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.
Cook's Note

Serves 4