Creamy Chicken Curry (Adapted from Food52)

Ingredients:

• 1 pound chicken breast, cut into pieces
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 large onion, finely chopped
• 2 tablespoons curry powder
• 4 teaspoons ground cumin
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons ground tumeric
• 1 tablespoon tomato paste
• 1 cup coconut milk
• 2 teaspoons kosher salt

In a ziploc bag, place chicken pieces and 1 tablespoon of curry powder. Shake and set aside.

Heat oil over medium-high heat. Add onions and cook 6-8 minutes or until transparent. Add garic and cook an additional 3 minutes.

Stir in cumin, tumeric, 1 tablespoon curry powder, red pepper flakes and salt. Cook 2 minutes and add tomato paste. Mix to combine.

Add chicken pieces and cook 6-8 minutes, until chicken is golden brown.

Add coconut milk and simmer, stirring occasionally for 10 minutes. Add chicken broth if consistency is too thick.

Serve with rice.