Coconut Chicken Curry

First of all you are going to marinate your chicken You will want to take a chicken breast slice it down the middle so it forms 2 chicken breasts.  Beat it will a meat tenderizer.  I sprinkle 1/2 teaspoon of kosher salt, 1/4 of a teaspoon of pepper and a pinch of cayenne pepper over the two pieces that use to be one piece, then I take 1/2 of a lemon and juice it, and 1 Tablespoon of olive oil. Put them together with the chicken in a zip lock bag.  I move it around so all the juices are well mixed in. Then I put it in the refrigerator and let it marinate for 1 hour. Cut your chicken into bit size pieces, put in a frying pan and cook until done, and tender.

Get out a deep fry pan and do as instructed below:
1 Tablespoon of Olive oil
Sauté a small onion that has been cut into little pieces in the Olive Oil.
After this has sautéed for about 3 minutes add the spices below:
1 teaspoon of cumin
1 teaspoon of curry powder
1/2  teaspoon of turmeric
1 teaspoon of ground pepper
1 1/2 teaspoons of salt 
1 inch piece of ginger (grate it fine)
2 cloves of garlic that had been minced fine

Put all this in the fry pan and let the great flavor become part of the onion.  Saute for about 5 minutes . Add your cooked chicken.
Then add three ingredients below and mix together, let simmer for about 10 minutes so it can be good and thick.  Then pour this great mixture over rice.

1 cup cilantro
1-15oz .can of finely diced tomato's
1-14oz. can of coconut milk

The rice mixture that I used in the class was 1 cup of brown rice and 1/2 of a cup of sweet brown rice.  I put it in my pressure cooker with 3 1/2 cups of water, then pressurized it on low pressure for 20 minutes.  It was perfect.  You can find the Naan Bread recipe here!