Chicken Curry with Coconut Milk

Chicken Curry with Coconut Milk
adapted from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
2 tablespoons vegetable oil
2 large onions, sliced
Salt and freshly ground black pepper
2 teaspoons curry powder
One 12-to14 ounce can unsweetened coconut milk
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 14 ounce can petite diced tomatoes, drained very well
1 teaspoon dried basil (or 1 tablespoon fresh)

Directions:
1. Pour the oil into a large skillet and turn the heat to medium-high for 1 minute. Add the onions along with a generous pinch of salt and freshly ground black pepper. Turn the heat down to medium and cook, stirring occasionally, until the onions are very soft and almost falling apart. Turn the heat back to medium-high and brown the onions just a bit. Stir in the curry powder and cook, stirring, for another minute or two.
2. Reduce the heat to medium, add the coconut milk, and cook, stirring occasionally until the mixture thickens, about 2 minutes. Add the chicken cubes and cook, stirring occasionally, until the chicken is cooked through.
3. Add the tomatoes and dried basil and cook for another minute. Taste for seasoning and serve. NOTE: If using fresh basil, add just before serving.

Serve with steamed white or brown rice and a salad.