Chicken Curry

2 tablespoons olive oil

2 onions, peeled and sliced

2-4 teaspoons curry powder

1 teaspoon garam masala

1 ½ pounds boneless, skinless chicken breast, cut into ½” slices or cubes, OR 3 pounds boneless skinless chicken thighs, cut into ½” slices or cubes

14 oz (approx) can coconut milk (light coconut milk works well, too.  Trader Joe’s has this)

14 oz can of whole or chopped tomatoes

Tabasco or red pepper flakes(optional)

1 mango, peeled, pitted, and thinly sliced

¼ cup raisins

salt

pepper

  1. In a large pan, over a medium or medium-low heat, add the oil, and then the onions.  Sprinkle with salt and pepper. Sautee for 15-30 minutes, or until the onions are browned and softened.  The longer they cook, the softer and sweeter they’ll be.
  2. Add 2 teaspoons of curry powder, and the garam masala to the onions, turn the heat to medium-high, stir for 30 seconds or until they become fragrant.  Add the chicken, and cook it until it’s browned, and partially cooked through. 
  3. Add the coconut milk and tomatoes to the chicken, and bring to a simmer.  Add the mango and raisins, and simmer for 5-10 minutes, until it starts to thicken and the chicken is cooked through. 
  4. Taste the sauce, and adjust the flavor, if needed, with curry powder, Tabasco, and salt and pepper

Makes 6-8 servings