May 5, 2010

Chicken Curry

Simple dish, tasty and filling.

1 tablespoon minced garlic
2 large onions, halved and sliced
2 chicken breasts, cut in bite-size pieces
1 quart diced tomatoes
curry powder
olive oil

In a large skillet over medium-high heat, heat the olive oil. Add the garlic and lightly brown. Add the onions and saute until just translucent. Add the chicken and reduce heat to medium. When the chicken is cooked through, add tomatoes, return to simmer. Add curry to taste (2-3 tablespoons is ideal). Stir well.

Simmer over medium heat until liquid is reduced to light gravy consistency.

Serve over rice.

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