Easy Chicken Curry

Cut the chicken into bite-sized pieces. You can also use chicken thighs, if you prefer. Sprinkle chicken with the curry and the garam masala and set aside. Heat oil in a skillet and put in onions. Cook onions for a few minutes until limp. Add garlic and chicken. Cook chicken until browned but not quite finished. Add in tomatoes, and let simmer for 20 minutes or so. Serve over rice—Jasmine is best. Also, you can add diced raw potatoes when you add the chicken, but I prefer it without the potatoes. Salt is a must—to taste, and if you like it spicier, add more curry powder. Great as leftovers, too!