Chicken Curry

Source: Tami Richardson

1 (14 oz) coconut milk

1 Tbsp curry powder

1 cup chicken broth

2 Tbsp tomato paste

4 garlic cloves, minced

1 Tbsp brown sugar or honey

1 tsp ground ginger

1 small onion diced (I use frozen, pre-chopped)

pinch of cayenne, or sriracha
1/2 tsp dried basil, or 2 Tbsp fresh

2 cups cooked diced chicken

Saute onions until translucent, add garlic and tomato paste, cook for one minute. Add remaining ingredients except chicken. Simmer for 10 minutes. Add chicken. Serve over rice.

*This is a super fast dinner. Sometimes I use canned chicken if I am in a real pinch for time. Vegetable can also be added. Cauliflower is especially good in it.