• 4 cloves garlic, peeled
• 1 4-inch long piece ginger, peeled
• 2 tablespoons canola oil
• 1 small red onion, thinly sliced
• 1-1/2 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1-1/2 tablespoons ground Madras South Indian Curry 
• 1-1/2 teaspoon Kosher Salt
• 1/3 cups unsweetened light or regular coconut milk
• 4 Roma tomatoes, cored and finely diced
• 2 tablespoons fresh cilantro, finely chopped
• 1 cup peas, fresh or frozen
• Rice cooked to taste.

Preheat large sauté pan over medium-high heat. Using a mortar and pestle (or small food processor), make a paste of the garlic and ginger.

Add oil to pan, then chicken pieces. Cook until chicken is browned on all sides, then add onion and garlic-ginger paste. Stir frequently until the onion, garlic and ginger start to get some color, about 3-5 minutes. Add curry powder and sauté for a minute. Stir in salt, diced tomatoes and coconut milk. Lower heat to medium, cover and simmer about 5 minutes.

Cook the chicken until it is fork-tender and no longer pink inside. Raise heat to medium-high, 3-5 minutes, or until sauce starts to thicken. Add peas and cilantro, stirring to heat through, 2-3 minutes. 

Serve immediately over rice, and enjoy! (And hope for some leftovers for lunch tomorrow...)