Easy Chicken Curry

0.5 cup San Marzano Diced Tomatoes
2 tbsp Canola Oil
2 medium (2-1/2" dia) Onions, raw
2 tbsp Curry powder
2.5 cup Coconut Milk (Silk)
4 thigh, bone and skin removed Chicken Thigh

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, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so. 2. 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. (if you are in doubt about whether chicken is done, cut into a piece.) 3. Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

Serving Size:

Number of Servings: 4

Recipe submitted by SparkPeople user MWYGMWYG.