About the recipe: I love how easy this recipe is to make, and how easy it is to modify it to suit your tastes. Use up to 3 teaspoons of curry powder if you like it hotter or as little as 1 teaspoon for a milder taste. As always, take care to be sure that all your individual ingredients are gluten and dairy free.
1/3 of a yellow onion sliced into large pieces
2 tablespoons oil
2 garlic cloves minced
1 large ginger knob peeled and grated
1 (15-ounce) can coconut milk
2 tablespoons tomato paste
1-3 teaspoons yellow curry powder (see note above)
2 teaspoons salt
In a medium sized saucepan, stirring often, sauté onion over medium heat until soft. Add in garlic and ginger and cook stirring frequently for 1 minute. Careful as garlic tends to burn and turn bitter. Turn down temperature to medium-low.
Add in coconut milk, tomato paste, and seasonings. Cook over medium-low heat, stirring often, until sauce begins to thicken. Once sauce has thickened, strain with metal netted strainer. Press on the remnants in the strainer with a spoon to get every last bit of curry. Serve over rice and chicken.