Easy Curry Chicken

• 3 pounds Boneless, Skinless Chicken Thighs Or Breasts, Or A Combination Of Both
• 4 Tablespoons Good Quality Curry Powder (I Like Sun Brand Madras)
• Salt And Pepper
• 3 Tablespoons Olive Oil
• 1 whole Onion, Rough Chopped
• 3 cloves Garlic, Minced
• 12 ounces, weight Canned Coconut Milk
• 8 ounces, weight Frozen Sweet Peas

1. Chop chicken into bite-sized pieces, sprinkle with a little curry powder, salt and pepper, and set aside.
2. Heat a large wok or deep skillet over medium high heat.
3. Add the olive oil, onions and garlic with a little salt and cook until almost transparent, being careful not to burn the garlic.
4. Add the chicken and cook till almost done, then add the curry powder (3 to 4 tablespoons, to taste) and cook for a few minutes until thoroughly incorporated.
5. Shake the can of coconut milk (its normal for it to separate on the shelf) and add it to the pan, stirring to incorporate.
6. Heat through and bring to a simmer, then add the peas.
7. Simmer long enough to cook the peas, but be careful not to overcook them.
8. Add salt and pepper and extra curry powder to taste.
9. Serve with flatbread, jasmine or basmati rice and Indian condiments of your choice.
10. Crockpot variation: Add chicken, garlic, onion, oil and curry powder to slow cooker and cook on low for 4-6 hours.
11. About 1 hour before serving, stir in the coconut milk and peas, cover again and simmer till peas are done.

chicken, curry, salt, olive oil, onion, garlic, coconut milk

Taken from tastykitchen.com/recipes/main-courses/easy-curry-chicken/ (may not work)