Recipe: Coconut Curried Chicken

1 lb boneless, skinless chicken breasts (3 or 4 breasts) cut into bite-size pieces
2 tbsp curry powder
1/2 cup canned light coconut milk
1 tbsp canned tomato paste
2 tsp vegetable oil
3 cloves garlic, minced
1 small onion, chopped
1 tsp chopped fresh ginger
1/8 tsp cayenne pepper
1/2 tsp salt

In a 2 quart microwave safe dish, stir the chicken with the oil until good and greasy. Stir in the curry powder, garlic, onion, ginger and cayenne. Nuke for 3 ot 5 minutes, stirring a few times, until the spices are fragrant and teh chicken is almost cooked through. Spread the chicken to the sides of the dish and mix the coconut milk and tomato past in the middle. Mix thoroughly into the chicken and cover tightly with plastic wrap. Nuke for 10 to 12 minutes, stirring a few times, until the sauce thickens and the flavors are blended. Stir in the salt and serve.

Serves: 4
Calories: 219
Fat: 10
Carbs: 4