1-1/2 Lbs boneless, skinless chicken breasts or thigh meat, cut into 1 inch pieces
1 small yellow onion, chopped
2 Tbs. olive oil
2 tsp. dried ground cumin
2 tsp. dried ground ginger
2 tsp. curry powder
1/4 tsp. sea salt
1/4 tsp. red pepper flakes
14 oz. canned diced tomatoes, undrained
1/2 cup canned coconut milk
Brown rice, cooked
Heat oil in a large skillet over medium heat. Add onion and cook until tender.
In a bowl, toss diced chicken with spices. Add to onions in skillet. Cook until chicken is no longer pink.
Add tomatoes and coconut milk to pan. Simmer 20 minutes, uncovered.
Spoon chicken curry over cooked rice.