West Indian Curry

This recipe is modified from a recipe in Charles Mattocks's new cookbook, Eat Cheap but Eat Well. This came out pretty well--recommended if you like mild curry with just a hint of spice. Serves two.

2 boneless, skinless chicken breasts
3 tbsp chopped garlic
1 tbsp Creole seasoning
2 tbsp ginger/sesame seasoning
2 tbsp curry
Dash extra-virgin olive oil
1/2 medium onion, chopped
1 cup coconut milk
1 tbsp brown sugar
1 chicken bouillon cube
2 cups jasmine rice

Chop the chicken into 2-inch cubes. Mix uncooked chicken with garlic, Creole seasoning, and ginger seasoning, and set aside. Chop and add onion while oil is heating on skillet, then add chicken and onion mixture to skillet. Add 2/3 cup water and curry powder and saute until chicken is fully cooked. While the chicken is sauteing, begin cooking the rice as directed on package. Finally, add coconut milk, bouillon cube, and brown sugar to the mixture, turn temperature to low, and simmer for 10 minutes. When sauce has thickened and rice is done, serve together.