Comfort Food: Coconut Curry

Decided to add a foodie post to the emo one (See: Standing at the Edge). This is definitely one of my go-to recipes when I crave good home-cooked food, but am short on time. Plus, this makes lots of leftovers, so perfect for the school week!

Coconut Chicken Curry

2 chicken breasts, cut into 1/2 inch chunks (I use two of the large, frozen ones from Costco)
Splash of cooking wine
Salt and pepper, to taste
1 1/2 tbsp. vegetable oil
2 tbsp curry
1 onion, thinly sliced
2-3 cloves garlic, chopped
2 cups peeled, cubed potatoes and/or carrots (1 inch chunks)
1 (14 oz.) can coconut milk
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce (optional)
Sugar and salt, to taste

Directions:

1. Season chicken pieces with cooking wine, salt, and pepper. 
2. Heat oil and curry powder in large pot. Be careful to not burn the curry! Add more oil if necessary, to prevent burning. Add onions and garlic, and cook until onions are translucent. 
3. Add chicken, stirring chicken to coat each piece with curry oil. Cook until chicken is white on the outside. 
4. Add potatoes and carrots, coconut milk, diced tomatoes with juice, and tomato sauce (if using) to pot. Stir to combine. Partially cover pot and simmer on medium heat, stir occasionally (especially if using stainless steel pot), for 45-60 minutes, or until curry thickens. Add sugar and salt, to taste

The first few times I majorly burned the curry oil (second step), because I was heating the oil and curry while cutting and prepping all the other ingredients. The curry turned black and I had to completely start over! To avoid this, prep everything (cut chicken and season, cut potatoes/carrots, open cans) before starting to cook. Watch the pot, and add more oil if necessary! Also, I have left the tomato sauce as optional. I use it when I have it on hand, but I feel the curry is delicious even without.