Chicken curry

Heat a wok or large pan with 4 Tblsp. vegetable oil. Coarsely chop an onion & 4 cloves of garlic and saute over med-low heat, stirring often, until softened.

In a small bowl, make a spice paste using:

2 Tblsp. water

1 teasp. chili powder

1/2 tsp. ground turmeric

1 tsp. curry powder

1/2 tsp. ground cumin

Add spice paste to the onion mixture and stir to incorporate thoroughly.

Add 1-1/2# boneless, skinless chicken breasts (cut into 1/2 - 1" pcs.) - raise heat a bit and stirfry, turning occasionally, until sides are beginning to cook. Season with salt and pepper. Cover and cook 15 minutes.

While chicken is cooking, chop a large green or red bell pepper into 1/2" squares. Also, chop 2-3 tomatoes (if fresh aren't available, a 16 oz can of diced tomatoes w/juice will do).

Add pepper and tomatoes to cooked chicken, stir well. If you like HEAT, stir in a teasp. of sriracha or any type of hot red chile paste (if you don't have that, use 1/4-1/2 teasp. of crushed red pepper or cayenne). Taste for seasoning and add more S&P if needed.

Cover and cook 10 minutes, stirring now and then. Chop a handful of fresh cilantro or parsley (if you choose) and stir into chicken before serving.

This is great served over cooked basmati rice (or regular rice or cooked couscous).