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: skin the chicken pieces and cut two slits into each piece. arrange them single layer in a glass or ceramic dish and pour the lemon juice over them. combine the remaining ingredients and pour the sauce over the chicken pieces, turning them to coat throughly. cover with plastic wrap and chill overnight. preheat the oven to 425°f. remove chicken from the marinade and arrange single layer on a baking sheet. bake for 15 minutes, turn over and bake for another 15 minutes, or until tender. serve with a fresh garden salad and enjoy!