Brought to us by Greg
2 tsp vegetable oil
1 medium red onion, diced
4 cloves garlic, minced
1 inch or so piece of ginger, peeled and minced
2 small chilis, diced
1 canning jar full of tomatoes (canned at the Brazelton’s last summer)
2 chicken breasts
½ jar curry sauce (Palaki’s brand “Korma Curry”)
fresh cilantro to taste
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1. Heat oil in small pot
2. Add and sauté onions until they start to turn clear
3. Add garlic, ginger, chilis, tomatoes, and chicken and simmer on low heat approximately 30 minutes
4. Stir in curry paste and continue to simmer on low heat additional 30 minutes
5. Add cilantro on top before serving
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