Summary

Ingredients

• 2 chicken breasts
• 2 onions)
• 1 clove garlic
• 1 teaspoon salt
• 1 teaspoon ginger
• 2 teaspoons curry powder
• 1 can coconut milk (400 ml)
• 1 pinch (s) cinnamon
• some carnation

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Instructions

1. Cut the chicken breasts into strips.
2. Heat oil in a pan over medium-high heat and fry the chicken strips until browned, roughly 3-5 minutes per side.
3. Chop the onions and mince the garlic, then add to the pan and cook for 2 minutes.
4. Add the salt, ginger, curry powder, and cinnamon, then stir well.
5. Pour in the coconut milk and stir to combine.
6. Reduce heat to low and simmer for 30 minutes until the chicken reaches an internal temperature of 74°C (165°F).
7. Serve with rice.