Instructions: Combine the curry powder and salt in a bowl, add the chicken and toss to coat. Heat the oil in a non-stick pan, over medium high, add the garlic, ginger and onion and cook, stirring for 1 minute, add the chicken and sear for 2 to 3 minutes per side, or until browned.

Add the coconut milk and lime juice, reduce to medium, and cook stirring occasionally, about another 15 minutes. Meanwhile, toast the coconut flakes in a dry skillet, then let it cool, if toasted is desired. Serve the chicken with the toasted coconut sprinkled on top, or just plain, raw coconut flakes. serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.