This recipe was adapted from Recipe Finder
6 chicken tenders
2 Tablespoons extra virgin olive oil
1 Tablespoon canned tomato paste
3 cloves garlic, minced
1 teaspoon chopped fresh ginger
1/2 teaspoon each of salt and pepper
2 Tablespoons curry powder
1/2 cup canned coconut milk
1 small onion, chopped
1/8 teaspoon cayenne pepper
Salt and pepper chicken tenderloins.
Heat 2 Tablespoons extra virgin olive oil in a non-stick skillet
Add chicken pieces and brown on both sides until done. Remove from pan and add onions. Let them get soft and then add the garlic, and ginger. Cook 1 minute and then add coconut milk, tomato paste, curry powder and cayenne pepper. Put chicken back in the mixture and warm.
I served my over coconut rice.