Don't worry, it's just Curry!

Sometimes I get a taste for something different. I think we all get caught in a rut of making the same meals over and over again. Well today was one of those days. It's the weekend and I really didn't feel like running to the store so I decided to open the freezer and pantry and see what I had on hand and go from there. I had chicken thighs but I didn't want the same old standby's....you know, fried chicken, chicken casserole....blah, blah. I wanted spice! So, I looked around and realized I hadn't made curry in a long time. Curry is so simple it's almost ridiculous. It takes minimal time and guarantees almost immediate satisfaction. I keep a couple of staples in my house so I can just throw things together at the last minute. Among these items are chopped garlic in a jar (I use this in mass quantities so it's always present in my fridge), a tube of chopped cilantro in olive oil (great for those times when you want cilantro flavor but really don't need an entire bunch of this pungent herb), lime juice in a handy, dandy squeeze bottle (yes I know, it's not fresh but it does the trick). So, with these and a few other items I have a fantastic supper and I don't have to leave the house. Score!

Shelley's Chicken Curry

1 lb. skinless, boneless chicken thighs, cut into 1 inch pieces
1 medium onion, sliced
1 red pepper, cut into 1 inch strips
2 cloves garlic, minced
1 C. chicken stock or broth
3/4 C. plain yogurt or coconut milk
2 Tbsp cilantro
2 heaping tsps curry powder
1 tsp chili powder
1 tsp cumin
salt, pepper to taste
white rice

In a saute pan, add about 1 tsp oil and chicken, salt and pepper and saute until brown over medium to medium high heat. Add onion and peppers, all the spices, cilantro, garlic and chicken stock and stir. Cover, turn heat down to medium low and simmer until veggies are soft. Add yogurt or coconut milk, stirring well, and simmer on low until sauce has reduced by half and has thickened. Serve over white rice.