Coconut Curry Chicken

1 ½ pounds chicken breasts, cut into 1” chunks
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, minced
1 14 oz can of coconut milk
1 tablespoon tomato paste
1 tablespoon hot sauce
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 inch grated ginger

1. In a large skillet, heat oil over medium-high heat. Add chicken, onion and garlic, cook about 8 minutes or until chicken is no longer pink.
2. Add in curry powder, coriander, cumin, and ginger. Stir in coconut milk, tomato paste and hot sauce.
3. Reduce heat and simmer 10-15 minutes until the sauce thickens. Serve over Basmati rice.

French Toast

4 eggs
3/4 cup milk
3 tablespoons brown sugar
1 teaspoon ground nutmeg
8 slices of your favorite bread
1 tablespoon ground cinnamon
1 tablespoon powdered sugar
cooking spray

1. In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; mix well to combine.
2. Soak bread slices in the egg mixture, coating both sides. Let excess egg mixture drip off.
3. Spray frying pan with cooking spray and heat over medium high heat. Add bread slices to hot skillet and cook 2-3 minutes per side, or until lightly browned. Serve sprinkled with cinnamon and powdered sugar.

NOTE: Get creative with your bread choice. You can use croissants, baguettes, or even sourdough.