Chicken Curry with Coconut Milk

I had some leftover coconut milk from the night before's macadamia nut crusted tilapia (taken from my mahi mahi recipe but different fish) so I decided to make a curry however I needed to keep it simple, so this was it.

2 tbsp vegetable oil
1 onion, thinly sliced
6 chicken thighs, boneless and skinless (you can use chicken breast too but this is what I had)
carrots and broccoli, sliced and cut up
1 can coconut milk (I used a slight bit less than a can because of my recipe the night before)
1 tsp curry powder
4 cloves garlic, minced
1 can diced tomatoes
1 tbsp soy sauce
cous cous or rice

Heat the oil over medium heat. Add the onion and cook for about 10 minutes. Add the chicken and vegetables, stirring frequently. Add the curry powder and garlic then stir fry for about a minute. Pour in the coconut milk and bring to a boil. Add the tomatoes and soy sauce. Stir, cover and reduce the heat. Simmer for 10 minutes. Serve with the cous cous or rice (I used cous cous because I had it on hand but I think rice would've been good).