1 lb boneless skinless chicken breast
1 medium onion
1/4 cup Special Madras Curry Powder (Nirav brand)
1/4 cup Thai Fish Sauce
1/4 cup dried cilantro leaves
1/4 cup minced garlic
1 tbsp. Coriander Chutney (Nirav brand)
2 tbsp. lime juice
1 tsp. dried ground ginger
1 tsp. dried ground cardamom
1 12-14 oz can coconut milk

Cube chicken into half dollar sized pieces and set aside. Combine the onion (peeled and quartered), spices, herbs, fish sauce and lemon juice in a food processor and puree until mixture is thoroughly blended. In a hot large nonstick pan or wok quickly add the chicken, pureed mixture, and coconut milk. Reduce to medium heat and simmer for 20-25 minutes, stirring occasionally.

Serve over jasmine or basmati rice.

Submitted by: Nathan Carney