Chicken Curry with Coconut Milk and Veggies

This is different from regular chicken curry because it’s richer and creamier

My philosophy in cooking – easy, deliriously delicious, and fun


Prep time – 10 minutes
Cooking time – 40 minutes
Serves 4-6 people
Cost – about $8

Ingredients:
2-2 ½ Lbs cut up chicken 
I can coconut milk
2 1lb package of your favorite frozen veggies
4 heaping Tbs Korean curry ( or Indian curry if you want your tongue to dance)
2 tbs olive or vegetable oil
I large dice onion
6 cloves crushed garlic or 2 heaping tbs minced garlic
3 cups Chicken broth

Cooking:
Sauté the onions and garlic in the oil for 3 minutes
Pour the chicken, curry, chicken broth in the pan and simmer for 30 minutes
After simmering the chicken for 30 minutes, put the veggies and coconut milk in 
Let it boil and turn off stove right away so the veggies will not overcook

Serve over steamed rice 

I cook dinner for 30-35 foreign students every Friday night and this is their favorite
If your husband does not salivate over this, I don't know what will. You, maybe?