Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken breasts into bite-size pieces. in a 2-quart, microwavable dish, stir the chicken with the oil until it's good and greasy. stir in the curry powder, garlic, onion, ginger, and cayenne pepper. nuke for 3 to 5 minutes, stirring a few times, until the spices are fragrant and the chicken is almost cooked through. move the chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle. mix thoroughly with the chicken and cover tightly with plastic wrap. heat for 10 to 12 minutes stirring a few times until the sauce thickens slightly. stir in salt and serve. extra credit: serve over rice to soak up the sauce and top with 1 tbsp chopped cilantro.

Target recipe: put desiccated coconut to soak in a pint of boiling water for a couple of hours. sieve and strain. only the liquid is used. cut up a chicken or use chicken pieces. melt butter or good dripping in pan, add finely chopped onion, curry powder, a pinch of ground cloves and cinnamon. fry stirring constantly, till brown. add chicken pieces and fry these until brown. add salt, the warmed coconut liquid. cover saucepan, and simmer gently till chicken is tender.