Family Tested & Approved
coconut milk (from a can)
ground ginger powder
chicken breast, cut into bite size pieces
fresh cilantro, chopped, to taste
Saute the onion in the oil until translucent over medium heat. Add garlic and cook for about 30 seconds.
Add coconut milk and tomato paste to skillet; stir to combine. Add curry powder, chili powder, and ginger; stir to combine. Salt and pepper to taste. Reduce heat to low.
At this point it might seem thick but the chicken will release water during cooking, so no additional liquid is needed. Add chicken, stir to coat, cover, and simmer for 3 hours, stirring occasionally.
At the end of the 3 hours, remove lid, stir, and simmer uncovered for another 30 minutes.
Serve over rice and top with cilantro if desired.