Microwaved Coconut Chicken Curry

• 1 lb boneless skinless chicken breast, cubed
• 1 tablespoon oil
• 2 tablespoons curry
• 3 garlic cloves, minced
• 1 small onion, chopped
• 1 teaspoon ginger
• 18 teaspoon cayenne pepper
• 7 ounces coconut milk, 1/2 can
• 1 tablespoon tomato paste

1. Mix chicken thru cayenne pepper in a microwave safe bowl.
2. Cook on high until almost done, 3-5 minutes.
3. Stir in coconut milk and tomato paste.
4. Cover with plastic wrap and cook 10-12 minutes stirring a few times.
5. Serve over rice.

chicken, oil, curry, garlic, onion, ginger, cayenne pepper, coconut milk, tomato paste

Taken from www.food.com/recipe/microwaved-coconut-chicken-curry-291398 (may not work)