1Combine dry ingredients in a bowl. Salt and pepper chicken, rub with dry ingredients to coat add to electric skillet coated with 2 tablespoons olive oil at 300°F. Cook for 7 minutes on each side until done. Remove from heat and allow to rest.
2In the same skillet, add 1 tablespoon olive oil and onions, cooking for 1 minute. Add garlic and ginger, cooking until just tender. Add coconut milk and simmer until onions are soft. Salt to taste. Add tomatoes and simmer until tomatoes are beginning to soften.
3Chop the chicken if desired. Serve chicken over rice (coconut or saffron) talk with copious amounts of sauce. Great with iced tea.