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Caribbean Chicken Servings: 4
2 tbsp olive oil
Coarse salt and pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
½ cup coconut milk
1 can (14 ounces) crushed tomatoes
2 pinch ground cinnamon
4 boneless chicken breast halves, cut into chunks
2 tablespoons curry powder
Cilantro leaves, coarsely chopped.
Heat oil in large skillet over medium-high heat. Add onions and garlic and cook, stirring until golden brown. Add tomatoes, chicken, and sprinkle curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through 15-25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle with cinnamon. Garnish with cilantro.
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