3 tablespoons (45 ml) olive oil

2 onions, chopped

3 cloves garlic, chopped

1 tablespoon (15 ml) fresh ginger, chopped

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) curry powder

1 lb (454 g) skinless and boneless chicken breasts, cut into 1-inch (2.5-cm) cubes

Salt and pepper

1 cup (250 ml) coconut milk

2 plum tomatoes, peeled, seeded and diced

1/4 cup (60 ml) fresh cilantro, chopped

In a skillet, heat the oil. Add and brown the onions and garlic with the ginger, cumin and curry powder. Add the chicken and cook for 5 minutes over high heat, stirring constantly. Season with salt and pepper.

Add the coconut milk and tomatoes. Cook for 5 minutes. Add the cilantro. Adjust the seasoning.

Serve with basmati or biryani rice.

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