Chicken curry

Peel the onions and garlic and chop them.

Peel and chop the garlic cloves and put them in a frying pan with the onion and a dash of oil and a little salt over medium heat. Cook it all together stirring from time to time about 10 minutes, what you want to get is that the onion is tender and without getting just to brown.

Chop the chili pepper (optional) and add it to the pan along with the curry and tomato sauce. Mix it all together for 2 minutes.

Cut the chicken into small cubes and add to the pan. Sauté together for 4-5 minutes over medium-high heat to get the chicken to cook and brown a little. Add a little salt and freshly ground black pepper.

Pour the coconut milk, remember that if you don't have it you can substitute it with cream and a few spoonfuls of coconut powder.

Cook it all together over low heat until the texture of the sauce is to your liking. I like it to be thick so I usually wait a little less than 10 minutes. If it gets too thick add a little coconut milk or water. Taste and adjust the salt if necessary.

I accompanied it with basmati but did not add it to the recipe because I wanted to have the chicken al cueri recipe on the side.