Quick & Easy Coconut Chicken Curry

Here's what you'll need:

• 6-8 boneless skinless chicken tenders
• 2 tablespoons of peanut oil
• 2 tablespoons of curry powder
• 1 tablespoon of chicken masala
• 1 medium yellow onion, diced
• 2 cloves of garlic, smashed
• 1 can (13.5 ounces) of full fat, sweetened coconut milk
• 2 tablespoons of tomato paste
• Salt and pepper
• 1 - 1  1/2 tablespoons of cornstarch (depending how thick you like it)

Instructions:

1. Cut up your raw chicken into large chunks and place into a small mixing bowl.
2. Sprinkle the chicken with salt and pepper, as well as 1 tablespoon of curry powder and 1/2 tablespoon of the chicken masala. Toss to coat evenly.
3. Cook the seasoned chicken chunks over the grill on skewers, or on a grill pan over your stove at medium high heat. Turn the chicken every 2 minutes until grilled on each side, about 6-8 minutes total. Set aside.
4. In a large skillet over medium heat add the peanut oil and heat until shimmering.
5. Add the remaining 1 tablespoon of curry powder and 1/2 tablespoon of chicken masala to the oil. Cook, stirring occasionally for 2-3 minutes.  
6. Add in your chopped onion and a little more oil if the pan is dry. Continue to cook until the onion is tender, stirring often.
7. Add the smashed garlic and cook for a few more minutes. 
8. Next add in the coconut milk and tomato paste. Once combined season with salt and pepper to taste. 
9. In a separate small bowl, whisk together the 2 tablespoons of water and cornstarch.
10. Whisk the cornstarch mixture into the sauce.
11. Simmer over low to medium heat for 10 minutes and then add the chicken into the sauce. Heat for a 5-7 minutes more.
12. Remove from the heat and serve over steamed brown rice!

I got this recipe from Oh Sweet Basil and it was delicious and very easy to throw together. I made a few small changes to taste, but overall this is a wonderful weeknight option or healthy take-out alternative!