Serves 4

• 1 lb organic chicken breast, sliced into 1-inch cubes
• 2 cups Basmati rice, cooked
• 1 cup organic unsweetened canned coconut milk, full-fat
• 1 14.5 can organic diced tomatoes, drained well
• 2 tsp minced garlic
• 1/4 cup green onion
• 1 tbsp olive oil
• 2 tsp curry powder
• 1/4 tsp cayenne pepper, ground
• 1 tsp coriander, ground
• 1/2 tsp turmeric, ground
• 1/4 tsp ginger, ground
• 1 tsp Himalayan sea salt
• 1/4 black pepper, ground

Heat olive oil in medium size skillet on medium heat, add chicken and cook through until no longer pink. Remove from skillet and in the same skillet, add garlic and onion, cook for 2 minutes, tossing occasionally. In a small bowl combine spices and mix well. Add spice mixture to skillet with tomatoes, cook for 2 minutes, tossing occasionally. Stir in coconut milk, bring to boil, reduce heat. Add chicken, cook for 5 minutes. Serve over 1/2 cup of Basmati rice.