Easy Chicken Curry

Name: Easy Chicken Curry
Ingredients: 2 tablespoons canola, corn or other neutral oil; 2 large onions , peeled and sliced; Salt and freshly ground black pepper to taste; 2 teaspoons curry powder; 1 can unsweetened coconut milk (1 1/2 to 2 cups); 1 1/2 pounds peeled shrimp or boneless chicken, cut into 3/4- to 1-inch chunks; 1 cup peeled, seeded and diced tomato (canned is fine; cut up and drain before using); Chopped basil or mint for garnish (optional)

Easy Chicken Curry was pinched from <a href="https://cooking.nytimes.com/recipes/6393-easy-chicken-curry" target="_blank" rel="noopener">cooking.nytimes.com.</a>

INGREDIENTS

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2 tablespoons canola, corn or other neutral oil

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2 large onions , peeled and sliced

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Salt and freshly ground black pepper to taste

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2 teaspoons curry powder

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1 can unsweetened coconut milk (1 1/2 to 2 cups)

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1 1/2 pounds peeled shrimp or boneless chicken, cut into 3/4- to 1-inch chunks

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1 cup peeled, seeded and diced tomato (canned is fine; cut up and drain before using)

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Chopped basil or mint for garnish (optional)

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