Chicken Coconut Kurma

by Andrea Olsen Wootton

1 Lb. chicken breast, cut into bite sized pieces and rubbed with a little salt
1-2 tablespoons olive oil
1 onion, chopped
2 cloves of crushed garlic or 1-2 tsp garlic powder
½ teaspoon curry powder (up to 2 tsp. depending on heat you like)
1 can coconut milk
1 tomato chopped (cut out the seeds)
3-4 tbsp sugar if unsweetened coconut milk
¼ cup cashews

Add oil and heat. Add chicken to pan. Cook until no pink remains. Remove chicken from pan

Cook onions. Add garlic and spices and simmer for 10 minutes

Add coconut milk. Return chicken to pan and add tomatoes. Simmer uncovered for 30 minutes, stirring occasionally.

Bake cashews for 5 minutes at 350 degrees.

Transfer Kurma to a plate and add cashews on top. Serve with rice. (I use Jasmine, but use whatever you prefer.)