1 large onion
2 serrano chilis, deseeded (or less if you like it less hot)
2 cloves garlic, peeled
2 tablespoons grated fresh ginger
2 tablespoons olive oil
2 teaspoons curry powder
4 skinless, boneless chicken breasts
salt and pepper
1 14 ounce can coconut milk
1 bunch fresh cilantro, chopped
Finely chop the onion, chilis and garlic, add the grated ginger and sweat in the oil for a few minutes. Add the curry powder and stir for a few more minutes. Chop the chicken into bite-sized pieces and add tp the mixture. Cook for a few minutes until slightly brown. Season to taste.
Pour the coconut milk over the chicken and simmer on low heat for about 20 minutes. Scatter the chopped cilantro on top.