4 whole chicken breasts (cut in 3 pieces)
1/4 lb. butter
1 very lg. onion
4 lg. garlic cloves
Fresh coriander
1 1/2 tbsp. curry powder
2 tsp. cinnamon
1 1/2 tsp. cardamon
1 tsp. ginger
1-2 tsp. salt
2 1/2 oz. creamed coconut

Fry chicken in butter very slowly. Mince onion, garlic and coriander and add to chicken. Then add the spices.

Cook slowly (covered) until chicken is almost done and exudes its juices. Then add creamed coconut. Let it melt into the broth for 5-10 minutes until it is part of the sauce. Adjust seasonings.