Curried Chicken

Got an Indian Curry packet at the spice shop and tried out some of it tonight.

• 2 chicken breasts, boneless/skinless, cut into 1/2" pieces
• salt + pepper
• 2 T oil
• 2 T curry powder
• 1 shallot, thinly sliced
• 2-4 cloves garlic, chopped
• dash of cumin
• 1 can coconut milk
• small basket of cherry tomatoes, halved or quartered
• 1/4 c tomato sauce
• 2 T sugar (3 was too much)
• 2 small potatoes, diced

1. Season chicken with salt and pepper.
2. Heat oil in pan. Add curry powder. Stir over medium heat for 2-5 minutes.
3. Add onions, garlic and cumin and cook slowly for 7 minutes, adding more oil if necessary.
4. Add chicken, and cook until no longer pink. (7-10 min)
5. Add coconut milk, tomatoes, sauce, sugar and potatoes. Simmer 30 minutes or up to 3 hours, until potatoes are cooked through and sauce is desired consistency.
6. Server over rice

Variations

• Add frozen peas.
• Add cashews.
• Use chicken broth.
• Use canned, stewed, diced tomatoes instead of fresh.
• Throw everything in crockpot and cook on LOW for ?? hours.
• Thicken with cornstarch slurry (instead of simmering for hours).
• Add cauliflower.
• Serve with naan to soak up sauce.
• Add zucchini and mushroom.
• Top with fresh cilantro.