African Curry

Materials:

• 1 Tbsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 bay leaf
• 1 (14.5-oz) can whole peeled tomatoes, drained
• 2 tsp. curry powder
• 1/8 tsp. salt
• 2 lbs. chicken breast, cut into small pieces (can replace with 1 lb. shrimp or crab)
• 1 (14-oz) can unsweetened coconut milk
• 1 lemon, juiced

Methods:

1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf and saute until onion in lightly browned. 
2. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. 
3. Mix in the chicken, and cook 15-20 minutes, until no longer pink and juices run clear.
4. Reduce skillet heat to low. Stirring constantly, gradually blending in the coconut milk over a period of about 10 minutes. 
5. Mix in lemon juice right before serving.