Chicken Curry

2 cups coconut milk
3 whole chicken breasts cut into roughly 1-1.5" blocks
3 medium onions, thinly sliced
1/4 c curry powder
1 tsp salt
1 tsp tumeric
2 tsp ginger
1 tsp crushed, dehydrated garlic (garlic powder)

Place coconut milk in a wok (or frying pan) at 350F.  Add the spices and stir with a wooden spoon.  Add meat when the milk is boiling.  Ass the onions a little later (about 8 minutes.)   Cook until the chicken is cooked through.  Serve with rice.

Sources:  Me

Notes:
fresh ginger is much much better.  Fresh curry powder would be better if fresh spices were available.