Chicken Curry

What you need:

• Olive oil (1-2 tbsp)
• 2 cloves of garlic, chopped or finely grated
• 1/4 or 1/3 cup of chopped onion, depending on your preferences 
• 1/4 cup diced tomato, save the juice if possible
• 1-3 tbsp of curry spices, depending on your preferences (mine were purchased from an Indian grocery store in a premade mix)
• 2 tsp ground ginger
• about 1 tsp of chopped cilantro
• 1/4 cup almond milk
• 1 tbsp of butter (optional, I used vegan butter to keep it dairy-free)
• 1 1/2 tbsp ketchup
• 1/2-3/4 pound of raw chicken cut into bite-size pieces (I used skinless, boneless but any will do)
• Salt
• Water

How to make this:

1. Heat the olive oil in a pan on medium heat. Once the oil is hot, add the garlic and onion. Sprinkle with a pinch of salt.
2. Once the onions have softened a bit (about 5 minutes), add the tomatoes and their juice if you saved it. Add almond milk and butter and cook for about 5-10 minutes.
3. Once 5-10 minutes have passed, add the curry spices, ginger, and cilantro. You can also add a small amount of cinnamon. Add the ketchup and stir until everything is well-mixed.
4. Add the chicken, a pinch more of salt, and continue cooking until the chicken is fully cooked. If the sauce becomes too thick while cooking, add a tbsp or two of water.
5. Once the chicken is fully cooked, let it simmer until the sauce has thickened. If your chicken is not cooked enough or you want the vegetables to be softer, add more water and wait for it to cook out.

Serve over rice or with naan.