For 4 people
4 chicken cutlets (I took top of thighs) 1 big onion
2 tablespoons curry powder
1 teaspoon ginger powder
1 pinch of cayenne pepper
20cl of coconut milk
2 tablespoons of olive oil
2 teaspoons grated coconut soup
Peel the onion and chop it into small cubes. Peel the tomato and cut into cubes. Detail the chicken into pieces about 2 to 3 cm apart.
Pour olive oil into a frying pan. Add the onion and cook for 5 minutes, stirring. Add the chicken, spices and brown for 5 minutes. Add the tomato. Cook for 5 minutes (add 2 tablespoons of water if necessary). pour the coconut milk. Simmer 5/7 minutes while the coconut milk is heating. You can stop the cooking and heat to serve later. When serving sprinkle with grated coconut and lime zest.