Chicken with coconut milk and curry, with rice

We put the rice to cook in a pot. The best rice for this recipe is jasmine or basmati but you can make it with any other.

Chop the onion and sauté it in a wok or frying pan.

Add the coconut milk in the pan, the tomato sauce and the curry and integrate well. Turn the heat to medium low.

Cut the breasts into cubes or strips, according to the taste of each one and seal a little in another frying pan for a few minutes.

When the chicken has cooked a little, transfer it to the pan with the sauce and let it finish cooking and absorb the flavors of the sauce.

After about 10 minutes we can serve.