This is based on a recipe from Bali for chicken braised in coconut milk.
1 T olive oil
4 chicken breasts, cut into strips
1 onion, chopped
4 cloves garlic, minced
1 t grated fresh ginger
1 t grated lemon peel
Pinch cumin
Pinch turmeric
Pinch red pepper
1 can coconut milk
2 t brown sugar (optional)
2 T tamarind paste, dissolved in 2 T hot water
Chopped scallion or cilantro, for garnish
Saute the chicken in the oil in a large skillet until browned and cooked through, about 10 minutes. Remove to a plate. In the same skillet, cook the onions, galic, ginger, lemon peel, and spices for about 5 minutes. Stir in the coconut milk, sugar, and tamarind mixture. Add the cooked chicken pieces and simmer for about 10 minutes. Garnish with scallion or cilantro.