Ingredients

 

About 4 chicken breasts

2 Tbsp sugar

1 onion

1 red pepper

1 13,5oz can coconut milk

1 14,4oz can diced tomatoes (I use diced tomatoes in garlic, basil, and oregano)

4 garlic cloves

1 cup chicken broth

1 Tbsp curry powder

Fresh basil leaves

Olive oil

 

 

Instructions

 

1 - Slice the onion and the pepper and cut the chicken.

2 - In a frying pan or wok, heat olive oil and melt the pepper and onion with the sugar. Set aside in a bowl.

 

3 - Cook the chicken until colored, set aside.

4 - Heat oil again, and cook the garlic until fragrant, then add the curry and stir. Add the chicken broth and bring to a boil.

5 - Put the chicken, onions, and peppers back in the pan. Cook for a few minutes.

6 - Add the coconut milk and the diced tomatoes, then the basil leaves.

7 - Cook on low heat for about 30 minutes.

8 - Serve with fresh basil leaves on top for decoration.

 

Serve with rice.