I did not make enough of this the other day. I could have eaten it for a few more meals! This is a simple curry recipe that doesn’t require many strange ingredients.
1 1/2 T. canola oil
2 T. curry powder
1/2 onion, diced
2 cloves garlic, minced
2 pounds chicken breast or tenderloins cut into cubes (I used leftovers from my chicken recipe and shredded it. Recipe found here: http://oldfavoritesmadeglutenfree.com/2015/12/19/baked-chicken/)
1 can coconut milk (14 oz)
1 can diced tomatoes, NOT drained (~15 oz)
1 can tomato sauce (8 oz)
3 T. sugar
1 tsp salt, to taste
1 tsp pepper
1 bag of frozen stir fry vegetables (I used HEB snap pea stir fry mix)
Cooked rice (I used Basmati)
Heat oil and curry powder over medium-high heat in a frying pan for 2 minutes. Add onions and garlic and cook for another minute. Add chicken and stir. Reduce heat to medium and cook for another 7-10 minutes until chicken is cooked. Stir in coconut milk, diced tomatoes with their juice, tomato sauce, sugar, salt, and pepper. Cover and simmer for 15 minutes. Add frozen vegetables and continue to simmer for another 15 minutes. Stir occasionally. Serve over white rice.