2-6 serving meals
4 lb chicken breasts, cubed
Salt and Pepper to taste
1/4 cup cooking oil
1/4 cup curry powder
1 onion, thinly sliced
1/4 cup minced garlic
2 cans coconut milk (14 oz)
2 cans stewed, diced tomatoes, un-drained (14.5 oz)
2 cans tomato sauce (8 oz)
6 tablespoons sugar
1. Season chicken with salt and pepper to taste.
2. Heat oil and curry powder in a large skillet over medium-high heat for 2 minutes. Stir in onion and garlic and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook for 7-10 minutes, or until chicken is no longer pink in the center.
3. In a pot, mix coconut milk, tomatoes, tomato sauce, sugar and chicken mixture together. Cover and simmer, stirring occasionally, approximately 30-40 minutes.
4. Serve half over hot rice. Other half cool, put into a freezer safe container (gallon ziplock bag), label and freeze for up to 3 months.
TO USE FROZEN CURRY: Defrost in refrigerator. Warm again in a pot over medium heat. Serve over rice.
Recipe taken and modified from allrecipes.com