Cheap Creamy Chicken Curry

1. 1

   In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.

2. 2

   Stir in cumin, tumeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.

3. 3

   In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown.

4. 4

   Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.

5. 5

   Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.

No additional tips available.