mmm, curry

This was a tasty curry dish.
Chicken Colombo

Chicken, curry, coconut, tomato, sprinkling of cinnamon...

Chicken Colombo

2 TB olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 can (14 ounces) peeled, chopped tomatoes
2 boneless, skinless chicken breasts (about 1 pound), cut into strips
2 TB curry powder
Coarse salt and freshly ground pepper
½ cup coconut milk
2 pinches ground cinnamon
Cilantro leaves, coarsely chopped, for garnish

• Heat oil in a large skillet over medium-high heat.
• Add onions and garlic and cook, stirring, until golden brown.
• Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper.
• Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes.
• Add coconut milk and stir until well combined; cook 5 minutes more.
• Sprinkle over cinnamon.
• Serve over rice.

Recipe from The Martha Stewart Show

This was a very easy recipe and very tasty. The original recipe called for red rice, or purple rice. Rice I couldn't find at my stores. So I used jasmine rice. Perfect. The process is very simple. Use a type of curry powder you like. I had a few different types, so I actually blended them together and had a fiery curry. Here's an unassuming dish and you take a bite and your mouth starts to sing out a bit from the heat. If heat isn't your thing, you can find curries that are not spicey and have a much more mild, yet rich flavor.