Ingredients

• 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 1 medium tomatoes, diced
• 1 large peeled onion, diced
• 1 piece ginger, crushed or 1/4 teaspoon ginger paste
• 5 garlic cloves, minced or 1/2-1 teaspoon garlic paste
• 1 -4 teaspoon of mrcurrys.com's instant curry powder
• 8 ounces coconut milk (canned coconut milk will do)
• 1 tablespoon cooking oil, of your choice

Instructions

1. Heat a medium, nonstick dry pan over medium high heat.

2. Pour 1 tablespoon cooking oil into the pan.

3. Add diced onion and adequate salt to the pan and stir for about 2 minutes.

4. Add 1- 4 teaspoon of MrCurrys.

5. com's Instant Curry Powder (1- very mild, 2-mild, 3-spicy, 4-very spicy), garlic, and ginger to the pan and Stir the mix for 30 seconds.

6. Add chicken into the pan and stir for 1 minutes.

7. Add diced tomato and coconut milk into the pan and cook for another 5 minutes or until the chicken pieces are cooked to your satisfaction.

8. Stir repeatedly to ensure that the curry does not burn and stick to the botton.

9. Now you have"Coconut Chicken Curry" ready to serve.

10. Suggested serving: Good to serve 4 people with cooked rice (Basmati or Jasmine rice are good), heated tortillas, or bread.

11. Note: I received this recipe and free MrCurrys instant Curry spice from MrCurrys.

12. com.