Quick Chicken Curry

I love chicken curry. This is a speedy version. I'll also add a longer one later. This is a bit lighter, and has more vegtables than the one I grew up with. This is somewhere between the thai and indian yellow curries.

Total time: 30 minutes or so
Servings: 2 or so
Ingredients
Chicken breast, chopped into bite-sized pieces (2 serving, maybe 4-6 tenders or so)
Oil for sautéing (any is fine I use olive or canola typically)
Curry Powder
1/3 can of diced tomatoes
1/4 onion
1 clove of garlic
chicken broth
2 cups of chopped vegetables: good options include zucchini, bell peppers, carrots, cooked butternut squash or pumpkin

Optional Ingredients
Chopped cilantro
coconut milk
chickpeas
cayenne pepper or crushed red pepper

1. Heat a saucepan over medium heat. Add oil or cooking spray to coat the pan. Brown the chicken on both sides, remove from the pan and set aside.
2. Turn down the heat and saute the onions until soft, add more oil or broth to saute if necessary. Once the onions are soft, saute the garlic until fragrant. Add about 2 teaspoons of curry powder (add the chile here as well) to the onion mixture, and heat for about 2 minutes.
3. Add the tomatoes to the pan and sautee for about 1 minute. Then add chicken broth. You'll need about 1/2 cup. Raise the heat and bring the mixture to a simmer. Add a little bit of coconut milk here if you like. Add the chicken, beans, and vegetables and cook for about 5 more minutes (if you use zucchini or peppers, add at the last 2 minutes so they remain crisp, squash or carrots can stay in longer). The sauce should thicken, and it should be saucy. Season to taste.
4. Serve with rice or couscous. Top with chopped cilantro if you like. Freeze the leftovers.