1 lb chicken
2 tsp. grated ginger
2 cloves minced garlic
1 tsp. curry powder
2 tsp. curry paste
1/2 tsp. cumin
4 tsp. Bragg's Liquid Amino Acids
1 TBS brown sugar
1/2 tsp. salt
1 can coconut milk
1 cup rice
2 cups water
Cook chicken in ginger and garlic until fully cooked. Add in curry, cumin, Bragg's, brown sugar, salt, and coconut milk. Set to simmer and put the lid on.
In a separate pan, put rice and water. Put the lid on and set on medium. Allow to cook until rice is tender and water is gone.
Eat coconut curry chicken over rice.
Note: For a little added spice, add tiger sauce, chili sauce, or both to taste.
