Quick Chicken Curry

This is such a quick and satisfying dish. Chicken is cooked in a simple curry that has coconut milk, tomatoes, ginger, and lots of spices. I mix my own spice blend, but feel free to use a curry powder of choice. You could substitute the chicken with shrimp or chickpeas.

Ingredients

• 1 pound chicken thighs or breasts, cut into pieces

• 1 onion, diced

• 1/2 can whole tomatoes

• 3 cloves garlic, chopped

• 2 inch piece of ginger, chopped

• 1 serrano pepper, chopped

• 1 can coconut milk

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1 teaspoon allspice

• 1/2 teaspoon tumeric

• 1/2 teaspoon ground mustard

• 1/2 teaspoon pepper

• 1/2 teaspoon salt

• 2 tablespoons canola oil

• naan and rice for serving

Instructions

1. Heat oil in a large skillet over medium high heat

2. Add the chicken and season with salt and pepper. Sear for a couple minutes per side and then remove and set aside.

3. Lower the heat to medium and add the onion, garlic, ginger and serrano pepper. Saute for a few minutes until tender. Add the spices and cook for 2 minutes. Add the tomatoes, breaking them apart with a spoon, and the coconut milk. Mix well and simmer for 5 minutes. Return the chicken to the pan and simmer until the chicken is cooked through.

4. Serve over rice and with naan.

Takes 2 hours 30 minutes

Serves 4-6