Chicken curry

Chicken curry really should be served as often as spaghetti. This is an easy and cheap dish to make that is even better the second day. This only takes about 30 minutes to make and is super easy. The bread is Indian roti bread that I buy frozen at the oriental store that you just warm up in a frying pan. Any trained eyes may notice that this is not basmati rice. I was forced to substitute since I was out, but if you're planning ahead make sure to get the good stuff. Didn't use a recipe, but here are the basics.

Pan fry 3 sliced boneless skinless chicken breasts w/some curry powder
In a separate pot cook the following:
few TB oil
1 onion
3 TB curry powder (adjust this as you like, i also added some cayenne)
1 large can tomatoes w/juice
1 can coconut milk
1 can bamboo shoots
Cooked chicken breast

When I say "cook", that doesn't mean add everything at once. They go in this order, but let them each cook a bit before adding the next thing. Simmer for 15 minutes.