Easy Curry Chicken

Directions

1. 1
   Chop chicken into bite-sized pieces, sprinkle with a little curry powder, salt and pepper, and set aside.
2. 2
   Heat a large wok or deep skillet over medium high heat.
3. 3
   Add the olive oil, onions and garlic with a little salt and cook until almost transparent, being careful not to burn the garlic.
4. 4
   Add the chicken and cook till almost done, then add the curry powder (3 to 4 tablespoons, to taste) and cook for a few minutes until thoroughly incorporated.
5. 5
   Shake the can of coconut milk (its normal for it to separate on the shelf) and add it to the pan, stirring to incorporate.
6. 6
   Heat through and bring to a simmer, then add the peas.
7. 7
   Simmer long enough to cook the peas, but be careful not to overcook them.
8. 8
   Add salt and pepper and extra curry powder to taste.
9. 9
   Serve with flatbread, jasmine or basmati rice and Indian condiments of your choice.
10. 10
    Crockpot variation: Add chicken, garlic, onion, oil and curry powder to slow cooker and cook on low for 4-6 hours.
11. 11
    About 1 hour before serving, stir in the coconut milk and peas, cover again and simmer till peas are done.