Coconut Curry Chicken

Ingredients:

*3 tablespoons butter

*2 medium onions, chopped

*1-inch piece ginger, peeled and finely chopped (optional)

*4 garlic cloves, finely chopped

*2 tablespoons tomato paste (optional)

*2 tablespoons Curry Powder

*1 cinnamon stick (or some ground cinnamon)

*1 to 3 dried red chiles

*salt and freshly ground black pepper to taste

*2 cans unsweetened coconut milk (1 can can be used)

*2 cups chicken stock

*6 boneless, skinless chicken breasts, cut into 1-inch strips

Method:

Heat the butter in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 25 minutes. Add the chicken and continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning. Serve on top of white rice.