Chicken and Curry - Easy Dinner Night

I am always trying to think up new chicken dishes.  I have done more chicken with citrus than I care to admit.  Orange Chicken, Lemon Chicken even Grapefruit infused chicken.  Its not easy getting slices of grapefruit underneath the chicken skin, but my love of grapefruit  made me do it.

When I saw a recipe for chicken thighs with curry,  I made it as i was written and although it was good, I thought, I can take this to the next level.  I tested both the coconut and almond milk and both are delicious.

I changed out the chicken thighs for chicken breasts, which made it even more delicious.  This recipe is so easy to make and although your house will smell like curry for a week, it is so worth it! 

I made it with Couscous and it was even more tasty as leftovers! 

Ingredients:

• 2 pounds of chicken breasts (or thighs. I prefer the breasts, especially air chilled and organic, very juicy.)
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp oil
• 2 tbsp curry powder
• 1 onion thinly sliced
• 1 tbsp cumin
• 2 cloves garlic
• 1 can diced tomatoes
• 1 can coconut or almond milk (I used both.  My boyfriend liked the coconut milk, while I liked the almond milk, so its definitely a personal choice.)

Directions:

• Pat the chicken dry and if using the chicken breasts cut the breasts into medium size pieces. 
• Season the chicken with salt and pepper.
• Heat Oil and Curry Powder in a large skillet over medium heat for two minutes. 
• Stir in the onions, cumin and garlic and cook till the onions are tender. 
• Add the chicken and turn the chicken so it is fully coated with the curry mixture.
• Cook the chicken for about 10 minutes.
• Add the milk and tomatoes and then cover and simmer for about 30 minutes.