| 2 | tbsp. | Patak (brand) curry paste
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| 3 | lb. | chicken, diced into ½" cubes
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| 1 | | large (or two medium) onion
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| 5 | | medium tomatoes chopped (or 32 oz. can, diced tomatoes)
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| 2 | tbsp. | cooking oil
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| 1 | c. | water
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| - Add oil to large pan. Heat on medium high.
- Add onions. Lightly brown.
- Add chicken. Saute until browned on all sides.
Spoon off excess fat, if desired.
- Add curry paste. Exact amount depends upon desired level of flavor.
Stir often for 2 minutes. Kitchen will smell great!
- Slowly stir in tomatoes and some of the water.
- Simmer uncovered over low-medium heat for about 30 minutes,
until chicken is fully cooked and tender.
- If consistency appears too thin, cook longer.
If the consistency appears too thick, add water.
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