1 ½ pounds chicken breasts, cut into 1” chunks
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, minced
1 14 oz can of coconut milk
1 tablespoon tomato paste
1 tablespoon hot sauce
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 inch grated ginger
DIRECTIONS
1. In a large skillet, heat oil over medium-high heat. Add chicken, onion and garlic, cook about 8 minutes or until chicken is no longer pink.
2. Add in curry powder, coriander, cumin, and ginger. Stir in coconut milk, tomato paste and hot sauce.
3. Reduce heat and simmer 10-15 minutes until the sauce thickens. Serve over Basmati rice.
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