Serrage Poulet (British Indian Ocean Territory)

• 4 chicken breasts, cubed
• 2 garlic cloves, crushed
• 1 inch gingerroot, grated
• 1 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• salt and pepper
• 1 tablespoon cooking oil
• 1 (14 ounce) can coconut milk
• 2 cinnamon sticks
• handful of chopped cilantro

1. Coat the chicken cubes with the seasonings.
2. Heat the oil over a medium flame, then add the chicken and cook until evenly browned.
3. Pour in the coconut milk and add the cinnamon sticks. Bring to a boil, then reduce heat to a simmer and continue to cook until the chicken is cooked through.
4. Serve over white rice, garnished with cilantro.

chicken breasts, garlic, gingerroot, turmeric, garam masala, cayenne pepper, salt, cooking oil, coconut milk, cinnamon sticks, handful

Taken from www.food.com/recipe/serrage-poulet-british-indian-ocean-territory-479532 (may not work)